"Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious." — Campbell's Kitchen
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1 (6 ounce) bag
fresh baby spinach leaves
1 (10.75 ounce) can
Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
portobello mushrooms, stems removed
grated Parmesan cheese
bread crumbs, toasted
Quick & Easy. I added some sauteed garlic and black pepper. Try to cook down the tomatoes as much as possible. With the juicy tomato and condensed soup, there seemed to be too much liquid when I pulled them out of the oven. Overall a great recipe that you can spice up anyway that you want.
First couple bites were good then I started to get overwhelmed by the salt from the soup (and I used low sodium). Had to load up on the Frank's Red Hot to balance the salt. Wanted to like this since portobellos are a fave.
This was good I added 1/2 a brick of cream cheese to the filling mixture it made it a little creamier. I also cut up the steams and sauted them with the onions rather than throwing them out. Also I used can tomatoes and frozen spinach it was what I had on hand. I will make them again.
Gave this one a try last night, though I had to make some last-minute substitutions (my store was out of the large portobellos, so I bought a 8oz pack of baby bellas). Since I had smaller mushrooms, I cut up the entire package (each mushroom into four slices) and added them to the frying pan with the onions and tomato. I also added about a tbsp of worcestshire for flavor during the saute process. After adding the spinach and cream of celery, I added 1/4 cup whole milk to make it a little smoother in consistency (while keeping all of it in the frying pan). I put the whole oven-safe frying pan into the oven at the recommended temp until it was bubbly (10 mins), then added a layer of 1/4 cup mozzarella (was out of parmesean), and then the bread crumbs. Gave it a quick broil to brown it lightly and voila! It was very tasty, rich, and satisfying, especially eaten with some herby bread. Not the prettiest casserole, but we didn't spend much time looking at it. Next time I'll try it with the big portobellos, but this method isn't a bad option if those can't be found.
I'm so glad I read the reviews before cooking this because a whole can of soup would've been too runny. I used crm of mushroom soup instead of celery and it worked out great. I don't think this is a stand alone meal, though. A side of potatoes or rice would work well. Will definitely make again.
Delicious recipe, and a great meat-free weeknight meal. These were very creamy and filling, even my BF (who wasn't excited about a meatless meal) really enjoyed them.
What a surprise! I was expecting something bland and watery, given the lack of spices in the ingredients. I thought this dish was absolutely delicious. I made several substitutions because I didn't have all the ingredients: I used condensed cream of mushroom soup instead of cream of celery; frozen spinach instead of fresh; olive oil instead of vegetable oil; and I cut out the bread crumbs altogether. Healthy, hearty, easy, and full of flavor!
Really Good! Definitely will make again. Might try Cream of Mushroom next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Spinach-Stuffed Portobellos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 73
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