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Spinach-Stuffed Portobello Mushrooms
- Prep Time 15 min.
- Cook Time 20 min.
- Serves 4
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 4 large portobello mushrooms, cleaned
- 1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing, divided
- 1 cup chopped red pepper
- 2 cloves garlic
- 2 (10 ounce) bags fresh spinach
- 1/4 cup KRAFT 100% Grated Parmesan Cheese
Nutrition Info
Per Serving
- Calories: 101 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 6 g
- Fat: 2 g
- Protein: 9 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 375 degrees 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.
Yield: 4 servings
3. Still Hungry?
Notes:
Jazz It Up
Prepare and bake as directed. Turn the oven to broil, then broil 2 to 3 min. or until cheese is golden brown.
Nutrition Bonus:
The spinach stuffing in this meatless entree is nutrient packed. Not only is it high in both vitamins A and C, but it is also a good source of iron.
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A huge hit
Katheryn R - January 19, 2009 09:44:01 AM PSTI made these the other night for my dinner club and it was a huge hit. The flavors were wonderful and nothing was to rich. I did change the recipe just a bit. I noticed the spinach was taking longer to steam than I anticipated so I added 1/4 cup of water to move it along faster. I also didn\'t want to lose the flavor of the Italian dressing so I add two more tablespoons of dressing to the spinach just in case the water had diluted the flavor. I also add salt, pepper, and garlic power to the spinach for just a little more flavor. I would totally suggest this to anyone wanted to have wonderful dinner. This could also be a wonderful main entree.
2 of 2 found this review helpful.
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The boyfriend loved it
Elise - May 26, 2009 09:44:51 AM PSTI made this with a few modifications. I added salt/pepper/water/more dressing to the spinach. I used a balsamic vinegrette instead of italian dressing because that\\'s all I had. I also added to the spinach mixture: red onions, extra garlic, and chopped walnuts. I served the spinach-stuffed mushroom with a side of corn on the cob and mashed potatoes.
While eating, my boyfriend kept saying, \"Mmm. soo good. The mushroom is soo good.\" He doesn\\'t usually say that about my meals, so it was a hit with him.1 of 1 found this review helpful.
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