Taste of Home
Broiled Cheese Stuffed Portobellos
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
My vegetarian friends love my mushroom caps with spinach and three rich cheeses. For a twist, use button mushrooms and make appetizers. —Jennifer Bender, Baldwin, Georgia
Ingredients
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6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
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2/3 cup Italian salad dressing
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 package (8 ounces) cream cheese, softened
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1/4 cup grated Parmesan cheese
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3 garlic cloves, minced
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1/8 teaspoon salt
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1/8 teaspoon pepper
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6 slices part-skim mozzarella cheese
Directions
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1.
Preheat broiler. In a large resealable container, combine mushrooms and salad dressing; seal and turn to coat. Let stand 15 minutes. Meanwhile, in a large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper.
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2.
Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.
Nutrition Facts
1 stuffed mushroom: 314 calories, 24g fat (11g saturated fat), 63mg cholesterol, 710mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 14g protein.
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