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Ingredients
| portabella mushrooms: 4 whole mushrooms (large) |
| onions (chopped): 1/4 cup (chopped) |
| eggs: 2 (lightly beaten) |
| light sour cream: 1/2 cup |
| frozen chopped spinach: 10 oz (thawed and squeezed dry) |
| bread stuffing mix: 1 cup (crushed) |
| feta cheese (crumbled): 1/2 cup (crumbled) |
| garlic salt: 1/2 tsp |
| parmesan cheese (grated): 3 Tbl (shredded) |
Spinach-Stuffed Portobello Mushrooms
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
- Remove stems from mushrooms; set caps aside and chop stems.
- Saute the stems and onion in a small amount of water until soft.
- In a small bowl, combine the eggs and sour cream.
- Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture; spoon into mushroom caps.
- Place on prepared baking sheet.
- Bake at 350 degrees for 35 minutes.
- Sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.