Stuffed Spinach Portobello Mushroom Caps
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
1 x 227g (8oz) Summer Fresh Spinach Dip
6 Portobello mushrooms, destemmed
1 cup Baby spinach
1 Tbsp Butter
3 Tbsp Parmesan cheese
4 Tbsp Breadcrumbs
4 Tbsp Mozzarella, shredded
Directions
Melt 1 Tbsp of butter in a fry pan on high. Add baby spinach and cook 2-3 minutes until spinach is wilted.
In a large bowl combine Summer Fresh Spinach Dip, sautéed baby spinach, 2 Tbsp parmesan cheese, and 3 Tbsp of breadcrumbs. Mix gently.
Arrange mushroom caps top down on a baking sheet. Fill each mushroom cap with an equal amount of mixture. Top each mushroom cap with mozzarella, and remaining parmesan and breadcrumbs. Bake in a 190°C (375°F) oven about 8-10 minutes until cheese is gooey and breadcrumbs are toasted. Remove and serve warm.
