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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


cost per recipe: $5.83

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 spinach leaves

  • 1

    can (10 1/2 ounces) 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

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How to Make It

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
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

Buy Now

Ratings & Reviews

  • 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


    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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