Spinach Stuffed Portobella Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large portobella mushroom caps3 wedges The Laughing Cow Light Swiss Cheese10 oz (1 pkg) frozen spinachS&P to taste
Crank up the grill to a medium-high flame, or a pan over medium heat.
Wipe down the mushroom caps to remove excess dirt or debris (don’t ‘wash’ mushrooms, just use a wet paper towel to wipe down). Scrape out the gills and remove the stem if it’s there.
Defrost the spinach, and mix together with the cheese. Add salt and pepper to taste. Divide the spinach mixture in half and fill the mushroom caps.
Spray Pam on the bottoms and sides of the mushrooms, and place stuffed side up on the grill/pan. Cover and cook until the mushrooms are softened and the spinach is hot and bubbly, about 15-20 minutes.
Remove from the grill and serve while hot.
Serving Size: Makes 2 servings.
Wipe down the mushroom caps to remove excess dirt or debris (don’t ‘wash’ mushrooms, just use a wet paper towel to wipe down). Scrape out the gills and remove the stem if it’s there.
Defrost the spinach, and mix together with the cheese. Add salt and pepper to taste. Divide the spinach mixture in half and fill the mushroom caps.
Spray Pam on the bottoms and sides of the mushrooms, and place stuffed side up on the grill/pan. Cover and cook until the mushrooms are softened and the spinach is hot and bubbly, about 15-20 minutes.
Remove from the grill and serve while hot.
Serving Size: Makes 2 servings.
Nutritional Info Amount Per Serving
- Calories: 90.6
- Total Fat: 2.3 g
- Cholesterol: 7.5 mg
- Sodium: 228.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 4.9 g
- Protein: 9.0 g
Member Reviews