Stuffed Portabellas

"I found this recipe years ago but updated to include sun-dried tomatoes and cilantro. These could be served as an appetizer, but are so filling that you may make them the entree and serve a salad. Perfect for outdoor fun!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Remove stems from mushrooms. Set the caps upside down in a 13 x 9" pan.
  • Heat oil in a skillet.
  • Add onion and cook until tender, about 4 minutes.
  • Add tomatoes and spinach.
  • Cook until spinach is just wilted.
  • Stir in the soup and heat through.
  • Spoon the filling into each mushroom cap.
  • Bake at 425 degrees for 15 minutes.
  • Mix the cheese and breadcrumbs in a small bowl.
  • Sprinkle over the mushrooms.
  • Heat the broiler.
  • Broil the mushrooms for 5 minutes or until the topping is golden.
  • garnish with a spring of fresh cilantro.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes