Broiled Cheese Stuffed Portobellos

Name: Broiled Cheese Stuffed Portobellos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 large portobello mushrooms (4 to 4-1/2 inches), stems removed; 2/3 cup Italian salad dressing; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 package (8 ounces) cream cheese, softened; 1/4 cup grated Parmesan cheese; 3 garlic cloves, minced; 1/8 teaspoon salt; 1/8 teaspoon pepper; 6 slices part-skim mozzarella cheese

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

My vegetarian friends love my mushroom caps with spinach and three rich cheeses. For a twist, use button mushrooms and make appetizers. —Jennifer Bender, Baldwin, Georgia

Ingredients

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
2/3 cup Italian salad dressing
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
3 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
6 slices part-skim mozzarella cheese

Directions

Preheat broiler. In a large resealable container, combine mushrooms and salad dressing; seal and turn to coat. Let stand 15 minutes. Meanwhile, in a large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper.
Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.

Nutrition Facts

1 stuffed mushroom: 314 calories, 24g fat (11g saturated fat), 63mg cholesterol, 710mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 14g protein.

My vegetarian friends love my mushroom caps with spinach and three rich cheeses. For a twist, use button mushrooms and make appetizers. —Jennifer Bender, Baldwin, Georgia

Recipe Creator