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CREAMY SPINACH-STUFFED PORTOBELLO CAPS Recipe

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This recipe for CREAMY SPINACH-STUFFED PORTOBELLO CAPS is from BANCROFT 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:  
1 TBSP vegetable oil
1 medium onion, chopped
1 medium tomato, chopped
6 oz. bag of fresh baby spinach leaves
1 can cream of celery soup
4 lg. portobello mushrooms, stems and gills removed
2 TBSP grated parmesan cheese
1 TBSP toasted bread crumbs
Directions:
Directions:
Heat oil in skillet. Add onion and cook till tender crisp, stirring occasionally. Add tomato and spinach and cook just till spinach is wilted. Stir in soup and cook until mixture is hot and bubbling. Stir breadcrumbs and cheese in a small bowl. Place mushroom caps onto baking sheet. Spoon spinach mixture into caps
Roast at 425º for 15 minutes or until mushrooms are tender
Remove from oven and sprinkle with bread crumb mixture
Heat broiler and broil caps 4 inches from heat until bread crumb mixture is a golden brown..

 

 

 

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