Portobella Mushrooms, stuffed
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large portobella mushroom caps, gills & stems removedCooking spray5 links HEB Chicken Queso Poblano Sausage, cooked and diced1 pkg. frozen cut spinach, thawed & well-drained1 8 oz pkg button mushrooms, diced1/2 red onion, diced5 oz. Queso Fresco Mexican cheese, diced1+ tsp dry thymeGrated parmesean (optional)
Preheat oven to 300 degrees F. Line a large baking pan with foil, then parchment paper.
Clean portobella mushroom caps and scrape out the black gills. Spray with cooking spray inside and out, and place cup-side up on the baking sheet.
In a large mixing bowl combine the cooked diced sausage; thawed, drained spinach; diced button mushrooms; diced onion; diced queso fresdo cheese; and thyme. Mound this mixture evenly among the portobella caps. Spray tops with cooking spray. Cover loosely with non-stick foil.
Bake for about 30 minutes at 300 degrees F. Remove the non-stick foil and bake approximately 15 more minutes until tops begin to brown.
Top with grated parmesean cheese if desired.
Serving Size: Makes 4 servings
Clean portobella mushroom caps and scrape out the black gills. Spray with cooking spray inside and out, and place cup-side up on the baking sheet.
In a large mixing bowl combine the cooked diced sausage; thawed, drained spinach; diced button mushrooms; diced onion; diced queso fresdo cheese; and thyme. Mound this mixture evenly among the portobella caps. Spray tops with cooking spray. Cover loosely with non-stick foil.
Bake for about 30 minutes at 300 degrees F. Remove the non-stick foil and bake approximately 15 more minutes until tops begin to brown.
Top with grated parmesean cheese if desired.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 410.1
- Total Fat: 24.9 g
- Cholesterol: 110.0 mg
- Sodium: 1,511.3 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 4.1 g
- Protein: 32.6 g
Member Reviews