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Spinach-Stuffed Portobellos Recipe

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This recipe for Spinach-Stuffed Portobellos, by , is from The Willis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Navis

Category:
Category:

Ingredients:  
Ingredients:  
4 lg portobello mushrooms
2 tbl olive oil
1 can (14 1/2 oz) diced tomatoes, drained
1 pkg (10 oz) frz chopped spinach, thawed and squeezed dry
3 tbl chopped green onions
2 tbl grated Romano cheese
1/4 tsp crushed red pepper flakes
1/8 tsp salt (optional)
1/2 c. shredded part-skim mozzarella cheese

Directions:
Directions:
Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 2-3 minutes or just until tender, turning once. In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. Place on baking sheet lined with heavy-duty foil. Bake at 375 for 10-15 minutes or until heated through and cheese is melted. Yield: 4 servings.

Personal Notes:
Personal Notes:
I made this recipe for Michaels family and it was a big hit. I received the recipe from a Taste of Home email. It was delicious!

 

 

 

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