Creamy Spinach-Stuffed Portobellos
Recipe from Campbell's

Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious.


Creamy Spinach-Stuffed Portobellos

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Servings: 4
Prep Time: 20 mins
Total Time: 37 mins
Related Categories: Portobello Mushrooms, Spinach, Stuffed Mushrooms
 
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Ingredients
  • 1  tbsp.
    vegetable oil
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  • 1 
    medium onion, chopped (about 1/2 cup)
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  • 1 
    medium tomato, chopped (about 1 cup)
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  • 1  bag
    (about 6 ounces) fresh baby spinach leaves
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  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
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  • 4 
    large portobello mushrooms, stems removed
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  • 2  tbsp.
    grated Parmesan cheese
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  • 1  tbsp.
    bread crumbs, toasted
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Directions
1.
Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally. Add the tomatoes and spinach and cook just until the spinach is wilted. Stir in the soup and cook until the mixture is hot and bubbling.
2.
Stir the bread crumbs and cheese in a small bowl.
3.
Place the mushroom caps onto a baking sheet. Spoon the spinach mixture into the mushroom caps.
4.
Roast at 425 degrees F. for 15 minutes or until the mushroom caps are tender. Remove the baking sheet from the oven. Sprinkle with the bread crumb mixture.
5.
Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.
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Related Recipe
Cheese-&-Spinach-Stuffed Portobellos
Cheese-&-Spinach-Stuffed Portobellos

Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.

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