Stuffed Portobello Mushroom

1. 1

   Preheat oven to 325F

2. 2

   Combine spinach, salt & pepper, and cheeses (while saving 1 tablespoon of parmesan) into a small mixing bowl

3. 3

   clean gills out of mushroom cap, rinse and bake for 10 minutes

4. 4

   drain liquid out of mushroom when done baking

5. 5

   Spread cheese and spinach mixture in mushroom cap, filling the whole mushroom, spinkle with remaining parmesan cheese

6. 6

   Bake for 15 minutes or until golden on top

* Per serving · 4 servings · Values may vary.

No additional tips available.