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Spinach Stuffed Portobello Mushrooms

Spinach Stuffed Portobello Mushrooms

Ingredients

4large portobello mushroom caps, stem and gills removed 
1tbsp.  olive oil 
1(12-oz.)  frozen spinach soufflé, thawed 
1/2cup  grated Parmesan cheese, divided 
1/4cup  plus 1 tbsp. Italian breadcrumbs, divided 
1/4cup  chopped fresh basil leaves or 1 tbsp. dried basil leaves 
2tsp.  paprika (optional) 

Directions

Clean and prepare portobello mushrooms, discard gills and stem. Brush tops of portobello with oil. Turn over and repeat with remaining oil.
Place portobellos, stem side down, on grill rack coated with cooking spray; grill 5 minutes. Transfer portobellos to baking sheet with stem side up.
In a medium bowl, combine spinach souffle, 1/4 cup Parmesan cheese, 1/4 cup breadcrumbs, basil and salt and pepper to taste.
Divide spinach soufflé mixture evenly into each portobello. Top with remaining 1/4 cup cheese, 1 tablespoon breadcrumbs and paprika, if desired.
Return portobellos to grill and grill covered 5 minutes or until cheese is melted.

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 259 Fiber 2g
Calories From Fat Sugars 5g
Total Fat 16g Protein 14g
Saturated Fat 5g Carbohydrates 17g
Cholesterol 93mg Potassium
Sodium 610mg Sodium Extra
Print   Full | 3x5 | 4x6
Serves: 4
Prep Time:
10 minutes
Cook Time:
10 minutes
Print Recipe
Full | 3x5 | 4x6
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