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Spinach-stuffed portobello mushroom

Vegetarian Recipe--Spinach-Stuffed Portobello Mushrooms

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For You Veggie-Heads Out There-- RECIPE: Spinach-Stuffed Portobello Mushrooms

  • Apr 5, 2008
  • by
Ive been a vegetarian now for over a decade, and I am still adding recipes to my arsenal of vegetable delights. I came across this one a few years ago, and its ridiculously easy to make and can be used as an appetizer or a side dish. Also if you are feeling ambitious, play around with some spices or go with a sharp grated cheese on top rather than Parmesan. The flavors of this dish are simply delicious. Enjoy!

Prep Time:

15 min
Total Time:
35 min
4 servings
4 large portobello mushrooms (about 1 lb.), cleaned
1/4 cup  KRAFT Light Zesty Italian Reduced Fat Dressing, divided
1/4 cup chopped red pepper
2 cloves  garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup  KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 375°F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.

HEAT remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.

BAKE 18 to 20 min. or until mushrooms are tender.

Spinach-Stuffed Portobello Mushrooms

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December 28, 2008
I can't wait to try making this! It sounds so good! Thanks for posting.
December 28, 2008
omg this sounds absolutely amazing.. it has my 3 favorite things in the world...mushrooms spinach and CHEESE! THANKS!!
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Joanna ()
Ranked #243
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