Spinach Stuffed Portobello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large portobello mushrooms, cleaned 1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing, divided1 cup chopped red pepper2 cloves garlic2 (10 ounce) bags fresh spinach1/4 cup KRAFT 100% Grated Parmesan Cheese
Preheat oven to 375 degrees F. Twist or cut off stems from mushrooms. Chop stems; set aside.
Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.
Heat remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.
Bake 18 to 20 min. or until mushrooms are tender.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KYAHSMUM.
Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.
Heat remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.
Bake 18 to 20 min. or until mushrooms are tender.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KYAHSMUM.
Nutritional Info Amount Per Serving
- Calories: 110.9
- Total Fat: 4.5 g
- Cholesterol: 5.1 mg
- Sodium: 306.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 5.1 g
- Protein: 7.9 g
Member Reviews