Save on Pinterest

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.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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.
Nutrition Facts
1 each: 177 calories, 11g fat (3g saturated fat), 12mg cholesterol, 381mg sodium, 13g carbohydrate (5g sugars, 5g fiber), 10g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video