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Spinach-Stuffed Portobellos Recipe

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This recipe for Spinach-Stuffed Portobellos is from The Willis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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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