Broiled Cheese Stuffed Portobellos Recipe

Broiled Cheese Stuffed Portobellos Recipe
Broiled Cheese Stuffed Portobellos Recipe photo by Taste of Home
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Broiled Cheese Stuffed Portobellos Recipe

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My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. —Jennifer Bender, Baldwin, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 2/3 cup Italian salad dressing
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 slices part-skim mozzarella cheese

Directions

Preheat broiler. In a large resealable plastic bag, combine mushrooms and salad dressing. Seal bag and turn to coat. Let stand 15 minutes. Meanwhile, in a large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper.
Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat 2-3 minutes on each side or until tender. Fill with spinach mixture; top with mozzarella cheese. Broil 2-4 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Broiled Cheese Stuffed Portobellos in Simple & Delicious December/January 2015

Nutritional Facts

1 stuffed mushroom: 314 calories, 24g fat (11g saturated fat), 63mg cholesterol, 710mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 14g protein.

  • 6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 2/3 cup Italian salad dressing
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 slices part-skim mozzarella cheese
  1. Preheat broiler. In a large resealable plastic bag, combine mushrooms and salad dressing. Seal bag and turn to coat. Let stand 15 minutes. Meanwhile, in a large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper.
  2. Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat 2-3 minutes on each side or until tender. Fill with spinach mixture; top with mozzarella cheese. Broil 2-4 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Broiled Cheese Stuffed Portobellos in Simple & Delicious December/January 2015

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