Name: Creamy Spinach-Stuffed Portobellos Recipe
Prep time: 20 min
Cook time: 17 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 medium onion; 1 medium tomato; 1 bag fresh baby spinach leaves; 1 can Campbell's® Condensed Cream of Celery Soup; 4 large portobello mushrooms; 2 tbsp parmesan cheese; 1 tbsp bread crumbs

Creamy Spinach-Stuffed Portobellos Recipe

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.

Preparation: 20 minutes

Cooking: 17 minutes

Total: 37 minutes

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

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. Stir the bread crumbs and cheese in a small bowl.
Place the mushroom caps onto a baking sheet. Spoon the spinach mixture into the mushroom caps.
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.
Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.
Serve and enjoy!