Ingredients for Spinach Stuffed Portobellos
- Portabella Mushroom Caps
- Olive Oil
- 1/2 cup prepared spinach souffle
- 1/4 cup grated Parmesan cheese + 4 tablespoons grated Parmesan cheese for topping
- Italian Seasoned Breadcrumbs
- Italian Breadcrumbs
- Fresh Basil Leaf
- Paprika (optional)
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How to Make Spinach Stuffed Portobellos
- Preheat grill to medium-high heat. Clean 4 large portobello mushrooms; remove and discard the gills and stems.
- Brush both sides of each portobello cap generously with 1 tablespoon olive oil.
- Place portobellos, gill-side down, on a grill rack coated with cooking spray. Grill for 5 minutes.
- Flip portobellos and grill for another 5 minutes, or until slightly softened.
- While portobellos grill, prepare the filling: In a medium bowl, combine 10 ounces frozen chopped spinach (thawed and squeezed dry), 1/2 cup prepared spinach souffle, 1/4 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1 tablespoon chopped fresh basil, salt, and pepper to taste.
- Evenly divide the spinach mixture among the four portobello mushroom caps.
- Top each stuffed portobello with 1 tablespoon of grated Parmesan cheese, a sprinkle of breadcrumbs, and a dash of paprika (optional).
- Transfer portobellos to a baking sheet. Broil for 3-5 minutes, or until the cheese is melted and bubbly and the filling is heated through. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
17g
Fat
40g
Carbs
5g
