Total Time
22mins
Prep 10 mins
Cook 12 mins

Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not.

Ingredients Nutrition

Directions

  1. Thaw spinach and press out liquid, finely chop.
  2. Combine spinach, cheese basil, and pepper in a mixing bowl.
  3. Heat oven to 350 degrees.
  4. Clean mushrooms, remove stems.
  5. Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
  6. Spoon about 2 tablespoons of spinach mixture into each cap.
  7. Sprinkle with tomato and salt.
  8. Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
  9. Broil 4 inches from the heat for 3 to 4 minutes.
  10. Cut into quarters and serve.
Most Helpful

5 5

DELICIOUS...we used really big fresh portobello mushrooms that DH bought from the market. Served them with steaks and I ate just the mushrooms, got so full couldn't eat my steak. Great recipe and rather simple too. Thanks, these were great!

5 5

These were INCREDIBLE!!!! I used fresh spinach instead of frozen, but otherwise I followed the recipe exactly. I LOOOOOOVE portobello mushrooms and I have been trying not to eat any carbs for dinner or lunch so this was perfect....funny I never thought of replacing *bread* with mushrooms! Thanks so much for posting!! I'll make these quite often!

5 5

Delicious! I made this as a side dish, used fresh spinach, chopped, and just a shot of our friend Peri-Peri (hot sauce). Definately a do again, Thanks for another winnerDerf -- posted Jun 12, 2002, 3 members found this helpful Added comments Yum-served for brunch with toad in the hole eggs - I added 1 clove crushed garlic to each Thanks for my second time round enjoyment