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Main dishes

Spinach-Stuffed Portobello Mushrooms

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.
15 min
35 min
4 servings
Magazine Acquisition

What You Need

large  portobello mushrooms (1 lb.)
cup  KRAFT Lite Zesty Italian Dressing, divided
cup  chopped red peppers
cloves  garlic, minced
pkg.  (10 oz. each) fresh spinach
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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