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Provolone & Spinach Stuffed
Portobello Mushrooms
Makes 4 Servings
*4 large Portobello mushrooms (1 to 1 1/4 pounds)
*2 tablespoons olive oil, divided
*1/4 teaspoon salt
*1/4 teaspoon pepper
*1/2 cup chopped onion or sliced shallots
*2 cloves garlic, minced
*3 cups packed baby spinach or torn spinach leaves
*1/2 cup diced plum tomatoes
*1/2 cup fresh Italian bread crumbs or Panko dried bread crumbs
*1 1/4 cups (5 ounces) Sargento ChefStyle Aged Provolone Cheese Blend Shredded Cheese
1Remove stems from mushrooms; coarsely chop and set aside. Remove and discard gills from mushroom caps using a spoon. Brush outsides of caps with 1 tablespoon of the oil; place the oiled sides down on a foil-lined baking sheet. Sprinkle salt and pepper over caps.
2Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushroom stems, onion and garlic; cook 5 minutes, stirring occasionally. Add spinach to skillet. Turn with tongs until spinach is wilted. Stir in tomato and bread crumbs; mix well. Add cheese; mix well. Spoon mixture into mushroom caps.
3Bake in a preheated 400F degree oven for 12 minutes or until hot and mushrooms are tender.
  • To serve 8 as a side dish, use 8 smaller mushrooms.
  • Prep Time: 20 minutes
  • Bake Time: 12 minutes

Recipe courtesy of