Cheesy Spinach Portobello Bruschetta - Kraft Recipes Top
Comida Kraft
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Cheesy Spinach Portobello Bruschetta

Prep Time
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16 servings

Stretch your definition of bruschetta! These portobello mushroom caps are stuffed with a cheesy spinach-tomato mixture and broiled until lightly browned.

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What You Need

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Make It

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  • Heat broiler.
  • Place mushrooms in single layer on foil-covered shallow baking sheet. Broil, 4 inches from heat, 2 min. on each side or just until tender. Drain any liquid from pan; return mushrooms to pan.
  • Melt butter in medium saucepan on medium heat. Whisk in flour until blended. Cook and stir 1 min. Gradually stir in milk; cook and stir 2 min. or until mixture thickens. Remove from heat. Add cheese; stir until melted. Stir in spinach, tomatoes and pepper. Spoon onto mushrooms.
  • Broil, 4 inches from heat, 1 to 2 min. or until heated through.

Special Equipment Needed

Special Extra

Add 3 slices OSCAR MAYER Bacon, cooked and crumbled, to the topping mixture with the spinach.

Food Facts

Portobellos are cultivated mushrooms that are the mature forms of cremini mushrooms. They are generous in size (up to 6 inches wide), meaty and robustly flavored. Their open gills and large, flat caps make them great when grilled for a sandwich or sliced for a salad or entrée.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 90
Total fat 6g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 130mg
Carbohydrate 5g
Dietary fiber 1g
Sugars 1g
Protein 5g
% Daily Value
Vitamin A 45 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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