Go meatless with these Spinach-Stuffed Portobello Mushrooms. Healthy Living Spinach-Stuffed Portobello Mushrooms are so impressive, you could serve it to a vegetarian as an entrée or to a carnivore with a steak—and both would approve!
What You Need
Original recipe yields 4 servings
4 large portobello mushroom s (1 lb.)
1/4 cup KRAFT Lite Zesty Italian Dressing, divided
1/4 cup chopped red pepper s
2 cloves garlic, minced
2 pkg. (10 oz. each) fresh spinach
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 375°F.
Remove stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills. Brush 1 Tbsp. dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.
Heat remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 min. Add spinach; cover. Simmer on medium-low heat 4 min. or until spinach is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
Bake 18 to 20 min. or until mushrooms are tender.
For a more golden appearance, prepare and bake recipe as directed. Turn oven to Broil, then broil mushrooms 2 to 3 min. or until cheese is golden brown.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.