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Creamy Spinach-Stuffed Portobellos

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Creamy Spinach-Stuffed Portobellos

Creamy Spinach-Stuffed Portobellos
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total prep 156 calories/serving
Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious.


  • 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


  • 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.