Comida Kraft
Recipe Box

Spinach-Stuffed Portobello Mushrooms

Spinach-Stuffed Portobello Mushrooms is rated 4.2110091743119265 out of 5 by 109.
Prep Time
15
min.
Total Time
35
min.
Servings

4 servings

This Healthy Living stuffed mushroom is so impressive, you could serve it to a vegetarian by itself or a carnivore with a steak—and both would approve!

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What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

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.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 110
Total fat 3.5g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 490mg
Carbohydrate 11g
Dietary fiber 3g
Sugars 2g
Protein 10g
% Daily Value
Vitamin A 270 %DV
Vitamin C 45 %DV
Calcium 25 %DV
Iron 25 %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.

Ratings & Reviews

Rated 4 out of 5 by from I have been wanting to try this dish for a long time but never got around to it and worried about it... I have been wanting to try this dish for a long time but never got around to it and worried about it not having some kind of meat in it. It was very good. It seems like it needs a little something extra. Maybe I should have put more garlic in it. Also the 2 bags of Spinach seems like a lot but it works out in the end. Also the cooking times were a little off. It took me a little longer to get the spinach cooked. But not a big deal. I would make this again!!
Date published: 2006-01-20
Rated 5 out of 5 by from It was soo good,however, I added my own twist based on previous reviews. It was soo good,however, I added my own twist based on previous reviews. I used Kraft Mediterranean cheese crumbles instead of the parmesan. I added I can't believe it's butter liquid spray original to the stove top mixture & to the bottom of the foil that the mushroom sat on & it was superb! oh I added grilled shimp & seasoned the stove top mixture with herb/garlic seasoning.
Date published: 2007-01-21
Rated 5 out of 5 by from this dish was so easy to prepare. 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
Date published: 2010-05-29
Rated 5 out of 5 by from Never was a portobello mushroom fan until this recipe! 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.
Date published: 2010-05-20
Rated 5 out of 5 by from This dish was outstanding! This dish was outstanding! The mushrooms were not chewy as I have experienced with other portabella recipes. This is perfect for a dinner party, or just as a beautiful and tasty addition to any meal. We topped them with an asiago, mozzerella, roasted garlic cheese blend wich accented the garlic in the stuffing.
Date published: 2005-03-09
Rated 5 out of 5 by from First of all, I want to thank Kraft for having great meatless recipes! First of all, I want to thank Kraft for having great meatless recipes! Instead of using salt, I used Ms. Dash's original blend. I also added a teaspoon of sour cream. In fasting and dieting, I ate one serving as a meal and it was fantastic. This recipe is great and I will be making using this recipe quite often!
Date published: 2009-01-05
Rated 5 out of 5 by from Absolutely delectable! Absolutely delectable! we added real bacon bits, crushed red pepper flakes and minced onions along with the crumbled cheese as suggested. Be careful on the spice! Soooo filling, I couldn't eat but 3/4 of one. Did not need 20 oz of spinach only 10oz was needed and even that was a little overkill.
Date published: 2007-01-29
Rated 5 out of 5 by from I used a 9 oz bag of spinach for two mushrooms and there was PLENTY! I used a 9 oz bag of spinach for two mushrooms and there was PLENTY! I also used Roasted Red Pepper dressing rather than Italian and I used a blended cheese on the top. It was ABSOLUTELY DELICIOUS!! I ate this with some salmon and it was truly fabulous. I'll make it again very soon : )
Date published: 2009-11-06
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