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Spinach-Stuffed Portobellos Recipe

Spinach-Stuffed Portobellos Recipe photo by Taste of Home

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“The meaty texture of portobello mushrooms will make you think you're eating steak,” says Diane Lombardo of New Castle, Pennsylvania. “With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick.”

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Spinach-Stuffed Portobellos Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

4 large portobello mushrooms
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions
2 tablespoons grated Romano cheese
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Directions

Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once.
In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese.
Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Yield: 4 servings.

Nutritional Facts 1 stuffed mushroom equals 177 calories, 11 g fat (3 g saturated fat), 12 mg cholesterol, 381 mg sodium, 13 g carbohydrate, 5 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 lean meat.

Originally published as Spinach-Stuffed Portobellos in Country Woman August/September 2007, p36

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Reviews for Spinach-Stuffed Portobellos

Spinach-Stuffed Portobellos

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(1-6) of 6 reviews

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Reviewed on Aug. 07, 2012 by E Hume

My husband gave this a 9 out of 10, but only because I used chopped onions instead of green onions and they were kind of crunchy -- :( Otherwise, fantastic!

Reviewed on Oct. 18, 2011 by lesleigh5

So-so. Really nothing to obsess over. Won't be making this again.

Reviewed on Aug. 30, 2010 by mkazrogers

easy and delicious!

Reviewed on Aug. 11, 2010 by Spinmom

This is a wonderful recipe and it's easy to prepare. I used fresh spinach that I sauteed in butter with a little minced garlic. Everyone loved these and they're very filling, too.

Reviewed on Mar. 05, 2010 by JesPoe

I made this recipe for myself, because I have picky eaters, who would never even try something that had the word spinach in it - my husband included. I only made two and surprisingly, my husband ate one of them (after he tasted mine). This was a delicious recipe. I will definitely make it again.

Reviewed on Aug. 22, 2009 by catlover1952

Hating to waste any food at all (especially in this day and age), I chopped and froze the gills and stems from this recipe for use in future stuffed mushrooom recipes and/or to add to sauces and soups. If making this recipe for dinner, use the chopped stems and gills in an omelet for breakfast along with cheese and fresh tomatoes. I've also discovered that brushing both sides of the mushrooms with olive oil, they can be made up and done on the grill. Delicious!