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Spinach-Stuffed Portobellos

 Spinach-Stuffed Portobellos
“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.”
4 ServingsPrep/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.
Nutritional Facts: 1 stuffed mushroom equals 177 calories, 11 g fat (3 g saturated fat), 12 mg cholesterol, 381 mg sodium,

2 of 2

Spinach-Stuffed Portobellos (continued)

Nutritional Facts: 13 g carbohydrate, 5 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 lean meat.