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Creamy Spinach-Stuffed Portobellos

Creamy Spinach-Stuffed Portobellos

4.5
(12)

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

serves 4 people

Ingredients

cost per recipe: $5.55

The price is determined by the national average.

  • 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 spinachleaves

  • 1

    can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup

  • 4

    large portobello mushroom, stems removed

  • 2

    tablespoons grated Parmesan cheese

  • 1

    tablespoon bread crumbs, toasted

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

Stir the bread crumbs and cheese in a small bowl.

Step 3

Place the mushroom caps onto a baking sheet.  Spoon the spinach mixture into the mushroom caps.

Step 4

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.

Step 5

Heat the broiler.  Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Celery Soup

Campbell's® Condensed 98% Fat Free Cream of Celery Soup

BUY NOW
Campbell's® Condensed Cream of Celery Soup

Campbell's® Condensed Cream of Celery Soup

BUY NOW

Ratings & Reviews

(12)
  • Renae

    May 10, 2016

    easy yummy

    I used cream of mushroom soup. I wish I would have taken the gills out of the mushrooms because the filling did run over on the baking sheet -use parchment paper. Great flavor. Will be making many more times.

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  • Randy228

    April 10, 2014

    A fun twist

    As a twist on stuffed peppers, we use couscous or brown rice, some black beans, sauté some garlic with the onions, and stuff the portobellos with this mixture to create a great vegetarian main course.

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  • cmthorpe5

    April 4, 2013

    A nice change to weeknight dinners!

    After reading the reviews I was excited to try this recipe. Boy am I glad I did. This recipe is at restaurant standards and was simple DELICIOUS! I will be adding this to my weekly recipe list and would recommend it for others to try!! I also thought about trying it with bits of bacon added into the mixture next time!

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  • pattimac22

    October 26, 2012

    Very quick and easy to make with a delicious blend of flavors

    I will definitely make it again,

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  • SallyD

    October 16, 2012

    Delicious!!

    Perfect dish for "Meatless Monday"! I used 98% fat-free cream of mushroom soup and added cayenne and cumin for some spice. The bread crumbs/parm combo added the perfect crunch to a filling dinner. Served with mashed potatoes.

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