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Creamy Spinach-Stuffed Portobellos Recipe

Creamy Spinach-Stuffed Portobellos Recipe

Photos of 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



  • 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


  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.

  2. Stir in the soup and cook until the mixture is hot and bubbling. 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.

  5. Remove the baking sheet from the oven. Sprinkle with the bread crumb mixture.

  6. Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.

  7. Serve and enjoy!


  • 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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