Creamy Spinach-Stuffed Portobellos

Creamy Spinach-Stuffed Portobellos

Provided by: Campbell's Kitchen

37 mins total 20 mins prep 156 calories/serving Full Screen

servings

Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion , chopped (about 1/2 cup)
• 1 medium tomato , chopped (about 1 cup)
• 1 bag (about 6 ounces) fresh baby spinach leaves
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 4 large portobello mushroom , stems removed
• 2 tablespoon grated Parmesan cheese
• 1 tablespoon bread crumbs , toasted

Directions

• Heat the oil in a 10-inch nonstick skillet over medium heat.  Add the onion and cook until tender-crisp, stirring occasionally.  Add the tomatoes and spinach and cook just until the spinach is wilted.  Stir in the soup and cook until the mixture is hot and bubbling.
• Stir the bread crumbs and cheese in a small bowl.
  
• Place the mushroom caps onto a baking sheet.  Spoon the spinach mixture into the mushroom caps.
• Roast at 425ºF. for 15 minutes or until the mushroom caps are tender.  Remove the baking sheet from the oven.  Sprinkle with the bread crumb mixture.
• Heat the broiler.  Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.
  

• Filed under:
• Vegetable,
• European,
• Easy,
• 30 Minute,
• 10 Minute,
• Low Carb,
• Low Cholesterol,
• Low Calorie,
• Main Dish,
• Dinner,
• Entertaining

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