Name: Mushroom Stuffed Mushrooms
Yield: 4 servings
Ingredients: 4 portabello mushroom , stems and gills removed; 1 tablespoon olive oil; 10 ounces cremini mushrooms 1 box, sliced; 2 cups baby spinach leaves; 1 cup Bertolli Garlic Alfredo Sauce; 4 ounces Italian bread cut into cubes and pulsed in food processor and toasted (about 2 cups); 1 teaspoon fresh thyme , chopped; 1/3 cup part-skim mozzarella cheese shredded; 1 tomatoes , finely chopped; 1 lemon , cut into 4 wedges

Servings: 4 persons

4 portabello mushroom , stems and gills removed
1 tablespoon olive oil
10 ounces cremini mushrooms 1 box, sliced
2 cups baby spinach leaves
1 cup Bertolli Garlic Alfredo Sauce
4 ounces Italian bread cut into cubes and pulsed in food processor and toasted (about 2 cups)
1 teaspoon fresh thyme , chopped
1/3 cup part-skim mozzarella cheese shredded
1 tomatoes , finely chopped
1 lemon , cut into 4 wedges

1
Preheat oven to 375u00b0. Line rimmed baking sheet with aluminum foil. Arrange portobello mushrooms gill-side up on baking sheet; set aside.
2
Heat oil in 12-inch nonstick skillet over medium-high heat and cook cremini mushrooms, stirring frequently, until golden, about 8 minutes. Stir in spinach and cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Stir in Sauce, 1-1/2 cups bread crumbs and thyme.
3
Spoon mushroom mixture evenly onto portobello mushrooms. Bake 25 minutes. Combine remaining bread crumbs and cheese, then sprinkle over mushrooms. Bake until cheese is melted, about 5 minutes. To serve, sprinkle with tomatoes, then squeeze with lemon.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mushroom Stuffed Mushrooms

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