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Broiled Cheese Stuffed Portobellos

My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. —Jennifer Bender, Baldwin, Georgia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 2/3 cup Italian salad dressing
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 slices part-skim mozzarella cheese


  • Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper.
  • Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.
Nutrition Facts
1 stuffed mushroom: 314 calories, 24g fat (11g saturated fat), 63mg cholesterol, 710mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 14g protein.

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  • Catie
    Mar 16, 2018

    I liked the taste but I would saute the spinach and garlic together before filling. I did them exactly how the recipe called for and all I could taste was raw garlic for the rest of the night.