Stuffed Portobella Mushrooms

1. 1

   Oven 375 degrees.

2. 2

   Remove stems of portobellas and clean. Brush with olive oil on both sides and place on cookie sheet gill side up.

3. 3

   Lightly salt and pepper.

4. 4

   Saute shallots and mushrooms in 2 tbls olive oil on medium/med low heat about 6 minutes. Add garlic and spinach and saute about a minute. Remove from heat and season with salt & pepper.

5. 5

   Cool to handle, add bread crumbs and gruyere to this mushroom mixture. Mound equally on each cap.

6. 6

   Bake 20 minutes at 375 degrees.

* Per serving · 4 servings · Values may vary.

No additional tips available.