Spinach-Stuffed Portobellos Recipe

4.5 5 7
Spinach-Stuffed Portobellos Recipe
Spinach-Stuffed Portobellos Recipe photo by Taste of Home
Publisher Photo

Spinach-Stuffed Portobellos Recipe

Read Reviews
4.5 5 7
Publisher Photo
“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.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 177 calories, 11g fat (3g saturated fat), 12mg cholesterol, 381mg sodium, 13g carbohydrate (5g sugars, 5g fiber), 10g protein.

  • 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
  1. 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.
  2. In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese.
  3. 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.
Originally published as Spinach-Stuffed Portobellos in Country Woman August/September 2007, p36

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Reviews forSpinach-Stuffed Portobellos

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MY REVIEW
lesleigh5 User ID: 6116448 77655
Reviewed Oct. 18, 2011

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

MY REVIEW
mkazrogers User ID: 3444599 150781
Reviewed Aug. 30, 2010

"easy and delicious!"

MY REVIEW
Spinmom User ID: 4783486 95770
Reviewed Aug. 11, 2010

"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."

MY REVIEW
JesPoe User ID: 4189509 165584
Reviewed Mar. 5, 2010

"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."

MY REVIEW
catlover1952 User ID: 2019665 165278
Reviewed Aug. 22, 2009

"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!"

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