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Spinach-Stuffed Portobello Mushrooms

  • 4servings
  • 35minutes
  • 110calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large portobello mushroom s (1 lb.)

  2. 1/4 cup KRAFT Lite Zesty Italian Dressing , divided

  3. 1/4 cup chopped red pepper s

  4. 2 cloves garlic , minced

  5. 2 pkg. (10 oz. each) fresh spinach

  6. 1/4 cup KRAFT Grated Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375°F.

  2. 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.

  3. 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.

  4. BAKE 18 to 20 min. or until mushrooms are tender.

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