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Spinach Stuffed Portobello Mushrooms
These Spinach Stuffed Portobellos combine a flavorful mixture of three cheeses and spinach with hearty portobello mushrooms for an easy meat-free main dish.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.
2
Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.
large egg ($0.23)1
3
Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.
portobello mushrooms ($3.98)4
4
Bake the stuffed portobellos in the preheated oven for ⏱️ 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms.
5
Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.
Nutrition Facts
calories
207.78 kcal
fat Content
12.8 g
serving Size
1 stuffed mushroom
sodium Content
761.4 mg
protein Content
14.03 g
carbohydrate Content
9.68 g
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