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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.
time
prep:
15 min
total:
35 min
servings
total:
4 servings
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What You Need

4
large  portobello mushrooms (1 lb.)
1/4
cup  KRAFT Lite Zesty Italian Dressing, divided
1/4
cup  chopped red peppers
2
cloves  garlic, minced
2
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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