Vegetarian

Spinach and Cheese Stuffed Portobello Mushroom Caps takes 15 minutes to prepare.

Spinach and Cheese Stuffed Portobello Mushroom Caps takes 40 minutes to cook.

Spinach and Cheese Stuffed Portobello Mushroom Caps makes 4 servings.

The ingredients for Spinach and Cheese Stuffed Portobello Mushroom Caps are:

2 large Portobello mushrooms
2 tablespoons Olive Oil
1/8 cup Onion, chopped
2 teaspoons Garlic, minced
1/4 cup Greek Yogurt
1/2 package (10 oz) frozen Chopped Spinach, thawed and squeezed dry
1/3 cup Panko bread crumbs
1 tablespoon Italian seasonings
1/3 cup Parmesan, Romano or Feta cheese
1/4 cup Roasted Red Peppers, chopped
1/2 cup Provolone or Mozzarella, shredded

Here is how you make Spinach and Cheese Stuffed Portobello Mushroom Caps:

1. Line a baking sheet with foil and coat with cooking spray and set aside. Remove the stems and gills from mushrooms; set caps and stems aside.2. Chop mushroom stems and combine with the oil, garlic and onion in a medium skillet and saute until tender. 3. In a medium bowl, combine the skillet mixture (including oil), yogurt, spinach, panko, Italian seasoning, parmesan cheese and peppers. Spoon into mushroom caps. Place on prepared baking sheet.4. Bake at 350? for 35 minutes. Sprinkle both caps with provolone cheese. Bake 5-8 minutes longer or until mushrooms are tender and cheese is melted.

The nutritional information for Spinach and Cheese Stuffed Portobello Mushroom Caps is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 268.9

• Total Fat: 17.0 g
• Cholesterol: 26.9 mg
• Sodium: 448.8 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 2.6 g
• Protein: 15.8 g