Dinner

Portobella Mushrooms, stuffed is for Dinner.

Portobella Mushrooms, stuffed takes 30 minutes to prepare.

Portobella Mushrooms, stuffed takes 45 minutes to cook.

Portobella Mushrooms, stuffed makes 4 servings.

The ingredients for Portobella Mushrooms, stuffed are:

4 large portobella mushroom caps, gills & stems removed
Cooking spray
5 links HEB Chicken Queso Poblano Sausage, cooked and diced
1 pkg. frozen cut spinach, thawed & well-drained
1 8 oz pkg button mushrooms, diced
1/2 red onion, diced
5 oz. Queso Fresco Mexican cheese, diced
1+ tsp dry thyme
Grated parmesean (optional)

Here is how you make Portobella Mushrooms, stuffed:

Preheat oven to 300 degrees F. Line a large baking pan with foil, then parchment paper.Clean portobella mushroom caps and scrape out the black gills. Spray with cooking spray inside and out, and place cup-side up on the baking sheet.In a large mixing bowl combine the cooked diced sausage; thawed, drained spinach; diced button mushrooms; diced onion; diced queso fresdo cheese; and thyme. Mound this mixture evenly among the portobella caps. Spray tops with cooking spray. Cover loosely with non-stick foil.Bake for about 30 minutes at 300 degrees F. Remove the non-stick foil and bake approximately 15 more minutes until tops begin to brown.Top with grated parmesean cheese if desired.Serving Size:?Makes 4 servings

The nutritional information for Portobella Mushrooms, stuffed is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 410.1

• Total Fat: 24.9 g
• Cholesterol: 110.0 mg
• Sodium: 1,511.3 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 4.1 g
• Protein: 32.6 g