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Spinach-Stuffed Portobello Mushrooms

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35 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. Bake 18 to 20 min. or until mushrooms are tender.


  • Jazz It Up
  • Prepare and bake as directed. Turn the oven to broil, then broil 2 to 3 min. or until cheese is golden brown.
  • Nutrition Bonus:
  • The spinach stuffing in this meatless entree is nutrient packed. Not only is it high in both vitamins A and C, but it is also a good source of iron.

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