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Provolone & Spinach Stuffed
Portobello Mushrooms
Makes 4 ServingsIngredients
* | 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 |
| ![](/hmc/images//200707/images/recipe/sar_mushroom.jpg) |
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Instructions
1 | Remove 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. |
2 | Heat 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. |
3 | Bake in a preheated 400F degree oven for 12 minutes or until hot and mushrooms are tender. |
Notes
- To serve 8 as a side dish, use 8 smaller mushrooms.
- Prep Time: 20 minutes
- Bake Time: 12 minutes