Summary
- Difficulty:
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Yield: Serves: 4 as a meatless main dish*
- 16 people call this recipe a favorite
- Rating: (0 ratings)
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Ingredients
- 4 large portobello mushrooms (1 to 1-1/4 lbs.)
- 2 Tbsp. olive oil, divided
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup chopped onion or sliced shallots
- 2 cloves garlic, minced
- 3 cups packed baby spinach or torn spinach leaves
- 1/2 cup fresh Italian breadcrumbs or panko dried breadcrumbs
- 1/2 cup diced plum tomatoes
- 1-1/4 cups (5 oz.) Sargento® Limited Edition Shredded Italian Blend Aged Provolone Cheese or Shredded 6 Cheese Italian Cheese
Directions
- Remove stems from mushrooms; coarsely chop and set aside. Remove and discard gills from mushroom caps using a spoon. Brush outsides of caps with 1 tablespoon oil; place oiled sides down on a foil-lined baking sheet. Sprinkle salt and pepper over caps.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushroom stems, onion and garlic; cook 5 minutes, stirring occasionally. Add spinach to skillet. Turn with tongs until spinach is wilted. Stir in tomato and breadcrumbs; mix well. Add cheese; mix well. Spoon mixture into mushroom caps.
- Bake in a preheated 400°F oven for 12 minutes or until hot and mushrooms are tender.
