Ingredients for Spinach Stuffed Portabella Mushrooms
- Frozen Chopped Spinach
- Portabella Mushrooms
- 2 large eggs
- Seasoned Bread Crumbs
- Mozzarella Cheese
- Parmesan Cheese
- Salt And Pepper
- Garlic
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How to Make Spinach Stuffed Portabella Mushrooms
- Preheat oven to 400°F (200°C).
- Rinse and thoroughly clean 4 large portabella mushroom caps, removing stems and gills.
- Defrost 10 oz (280g) of spinach and squeeze out all excess liquid. Chop roughly.
- In a bowl, combine the squeezed spinach with 2 large eggs, 1/2 cup (60g) breadcrumbs, 1/2 cup (60g) grated Parmesan cheese, 1/4 cup (30g) crumbled feta cheese, 1 clove minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently mix all ingredients until well combined.
- Spoon the spinach mixture generously into each portabella mushroom cap.
- Place the stuffed mushrooms on a non-stick baking sheet.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
- Let cool slightly before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
15g
Carbs
4g