Creamy Spinach-Stuffed Portobellos Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Megan
Reviewed: Jan. 26, 2010
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.
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Photo by Megan

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2010
kinda bland. My husband liked them , Idid not.
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Reviewed: Jan. 18, 2010
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.
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Reviewed: Jan. 12, 2010
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.
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Photo by Carrie

Cooking Level: Intermediate

Home Town: Middletown, Ohio, USA
Reviewed: Jan. 5, 2010
I wanted to cut the fat so I eliminated the cream and this quick and easy dish was still awesome. To add some kick, I added salt, red pepper to the onion, tomato, spinach mix. It was good!
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Reviewed: Dec. 19, 2009
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.
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