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Creamy Spinach-Stuffed Portobellos

Creamy Spinach-Stuffed Portobellos

  • Prep

    20 m
  • Cook

    17 m
  • Ready In

    37 m
Campbell's Kitchen

Campbell's Kitchen

Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally. Add the tomatoes and spinach and cook just until the spinach is wilted. Stir in the soup and cook until the mixture is hot and bubbling.
  2. Stir the bread crumbs and cheese in a small bowl.
  3. Place the mushroom caps onto a baking sheet. Spoon the spinach mixture into the mushroom caps.
  4. Roast at 425 degrees F for 15 minutes or until the mushroom caps are tender. Remove the baking sheet from the oven. Sprinkle with the bread crumb mixture.
  5. Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Wingwoman
6

Wingwoman

1/4/2010

Gave this one a try last night, though I had to make some last-minute substitutions (my store was out of the large portobellos, so I bought a 8oz pack of baby bellas). Since I had smaller mushrooms, I cut up the entire package (each mushroom into four slices) and added them to the frying pan with the onions and tomato. I also added about a tbsp of worcestshire for flavor during the saute process. After adding the spinach and cream of celery, I added 1/4 cup whole milk to make it a little smoother in consistency (while keeping all of it in the frying pan). I put the whole oven-safe frying pan into the oven at the recommended temp until it was bubbly (10 mins), then added a layer of 1/4 cup mozzarella (was out of parmesean), and then the bread crumbs. Gave it a quick broil to brown it lightly and voila! It was very tasty, rich, and satisfying, especially eaten with some herby bread. Not the prettiest casserole, but we didn't spend much time looking at it. Next time I'll try it with the big portobellos, but this method isn't a bad option if those can't be found.

Megan
5

Megan

1/27/2010

Quick & Easy. I added some sauteed garlic and black pepper. Try to cook down the tomatoes as much as possible. With the juicy tomato and condensed soup, there seemed to be too much liquid when I pulled them out of the oven. Overall a great recipe that you can spice up anyway that you want.

Carrie
5

Carrie

1/12/2010

This was good I added 1/2 a brick of cream cheese to the filling mixture it made it a little creamier. I also cut up the steams and sauted them with the onions rather than throwing them out. Also I used can tomatoes and frozen spinach it was what I had on hand. I will make them again.

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