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Spinach-Stuffed Portobello Mushrooms

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Spinach-Stuffed Portobello Mushrooms

Spinach-Stuffed Portobello Mushrooms

Spinach-Stuffed Portobello Mushrooms takes around 55 minutes from beginning to end. One portion of this dish contains approximately 14g of protein, 15g of fat, and Allergy-Free Stuffed Portobello Mushrooms, Vegan Stuffed Portobello Mushroom over Quinoa, and Meat & Spinach-Stuffed Portabella Mushrooms with Goat Cheese are very similar to this recipe.

Instructions

1
Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside.
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Cooking SprayCooking Spray
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
2
Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds.
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MushroomsMushrooms
OnionOnion
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BowlBowl
3
In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps.
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Feta CheeseFeta Cheese
Garlic SaltGarlic Salt
Sour CreamSour Cream
MushroomsMushrooms
StuffingStuffing
SpinachSpinach
OnionOnion
EggEgg
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BowlBowl
4
Place on prepared baking sheet.
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Baking SheetBaking Sheet
5
Bake at 350° for 35 minutes.
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6
Sprinkle with Parmesan cheese.
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ParmesanParmesan
7
Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.
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MushroomsMushrooms
CheeseCheese
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OvenOven
DifficultyHard
Ready In55 m.
Servings4
Health Score27
Dish TypesSide Dish
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