Spinach-stuffed Portobello Mushrooms

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Contributed by World Recipes Y-Group

  • Prep Time: 15 minutes
  • Total Time: 35 minutes
  • Makes: 4 Servings



  1. Preheat oven to 375°F.
  2. Twist or cut off stems from mushrooms.
  3. Chop stems; set aside.
  4. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills.
  5. Brush 1 tbsp.
  6. Of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.
  7. Heat remaining 3 tbsp.
  8. Dressing in dutch oven on medium-high heat.
  9. Add mushroom stems, red pepper and garlic; cook and stir 2 minutes.
  10. Add spinach.
  11. Reduce heat to medium-low; cover and simmer 4 minutes or until spinach is wilted, stirring after 2 minutes.
  12. Spoon evenly over mushroom caps; sprinkle with cheese.
  13. Bake 18 to 20 minutes or until mushrooms are tender.