How To Make Creamy Spinach-Stuffed Portobellos
Satisfy your craving for something hearty even with these stuffed portobellos! They’re filled with a creamy combo of spinach and parmesan.
Serves:
Ingredients
- 1tbspvegetable oil
- 1medium onion
- 1medium tomato
- 1bagfresh baby spinach leaves
- 1canCampbell’s® Condensed Cream of Celery Soup
- 4large portobello mushrooms
- 2tbspparmesan cheese,grated
- 1tbspbread crumbs
Instructions
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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.
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Stir in the soup and cook until the mixture is hot and bubbling. Stir the bread crumbs and cheese in a small bowl.
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Place the mushroom caps onto a baking sheet. Spoon the spinach mixture into the mushroom caps.
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Roast at 425 degrees F for 15 minutes or until the mushroom caps are tender.
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Remove the baking sheet from the oven. Sprinkle with the bread crumb mixture.
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Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.
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Serve and enjoy!
Nutrition
- Calories: 169.94kcal
- Fat: 8.97g
- Saturated Fat: 2.01g
- Trans Fat: 0.03g
- Monounsaturated Fat: 3.72g
- Polyunsaturated Fat: 2.47g
- Carbohydrates: 17.72g
- Fiber: 4.48g
- Sugar: 5.41g
- Protein: 8.03g
- Cholesterol: 12.06mg
- Sodium: 522.38mg
- Calcium: 165.12mg
- Potassium: 1027.72mg
- Iron: 2.94mg
- Vitamin A: 355.52µg
- Vitamin C: 26.35mg
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