Main dishes

Spinach-Stuffed Portobello Mushrooms

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Spinach-Stuffed Portobello Mushrooms recipe

photo by:

kraft

A spinach-and-cheese-filled mushroom so smart and impressive, you could serve it to a vegetarian by itself or a carnivore with a steak—and both would be happy.

time

prep:

15 min

total:

35 min

servings

total:

4 servings

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What You Need

large portobello mushrooms (1 lb.)

1/4

cup KRAFT Lite Zesty Italian Dressing, divided

1/4

cup chopped red peppers

cloves garlic, minced

pkg. (10 oz. each) fresh spinach

1/4

cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375°F.

REMOVE stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills. Brush 1 Tbsp. dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.

HEAT remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 min. Add spinach; cover. Simmer on medium-low heat 4 min. or until spinach is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.

BAKE 18 to 20 min. or until mushrooms are tender.

Kraft Kitchens Tips

Special Extra

For a more golden appearance, prepare and bake recipe as directed. Turn oven to Broil, then broil mushrooms 2 to 3 min. or until cheese is golden brown.

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a cook

posted:3/26/2012

Loved this! Super easy! I added onions, some bacon and a little cream cheese to make it a little more creamy. Great flavor and good dish.

carolaglaser

posted:2/20/2011

Very good did add onion to veggie mix

ebosworth

posted:11/8/2010

It didn't have very much flavor to it. I think it needs something more like onions to make it more flavorful.

carolb444

posted:10/6/2010

delicious! i added basalmic brown rice with mine and cut back on the spinach...it was yummy !!!

jimmyzmom

posted:5/28/2010

this dish was so easy to prepare. I made this for friends and they ate it up like it was their last meal. I am on weight watchers and this is a great recipe to fix. I love to fix healthy foods and serve them to my friends. I took this to my class and everyone is excited to try it. Thanks again for these recipes that are healthy to fix and eat

klfricke

posted:5/20/2010

Never was a portobello mushroom fan until this recipe! Even my skeptical husband liked these. They do shrink down a bit; be sure to make plenty. I discovered that removing the ribs makes them less bitter and tasty! I made several and froze a few....haven't thawed them yet but will return to this site to let you know how they freeze.

barbiepooh1

posted:5/1/2010

Make the recipe exactly as stated. 3 out of 4 family members loved it. The fourth family member doesn't like mushrooms, so knew he wouldn't try it.

redtag

posted:2/4/2010

Great taste, made them just like the recipe calls for and they were excellent!!

shattered_raven

posted:1/24/2010

It was okay. Wasn't as flavorful as I thought it would be. But I think next time I will try marinading the mushrooms in the dressing for an hour or so first before baking.

a cook

posted:1/6/2010

Loved it!

servings

total:
4 servings

healthy living information

Low fat

Low calorie

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
1

diet exchange

2 Vegetable + 1 Meat (L) + 1/2 Fat

nutrition bonus

The spinach stuffing in this low-calorie, low-fat meatless entrée is nutrient packed. Not only is it high in both vitamins A and C, but it's also a good source of iron.