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    You are in: Home / Recipes / Spinach Stuffed Portabella Caps Recipe
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    Spinach Stuffed Portabella Caps

    Spinach Stuffed Portabella Caps. Photo by ~Nimz~

    1/2 Photos of Spinach Stuffed Portabella Caps

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    orangeteapot's Note:

    Creamy, savory spinach filling and swiss stuffed in a portabella cap with a parmesan-bread crumb top. Delish! Baby 'bella caps could be used to make as an appetizer, but the medium tops provide an excellent meatless main dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make sure the portabella caps are free of dirt and grit. Place upside-down on a foil-lined, greased cookie sheet.
    2. 2
      Place half a slice of swiss in each cap.
    3. 3
      In a small sauce pan, sauté the onion, red pepper, and green onion until soft. Add the minced garlic and cook for a minute more.
    4. 4
      Drain the spinach in a colander or dish towel, squeezing to get most of the moisture out. Add the spinach, Cavendar's, Tony's, lemon pepper, and black pepper. Stir and cook just until the spinach is hot.
    5. 5
      Add cream cheese and stir to combine. The hot spinach mixture should melt the cream cheese.
    6. 6
      Distribute the spinach mixture evenly between the 4 caps, smoothing the tops with the back of a spoon.
    7. 7
      Combine the parmesan, bread crumbs, and olive oil. Stir well, then sprinkle over the tops of the stuffed mushrooms.
    8. 8
      Bake at 350 for 20-25 minutes, or until the tops are golden brown.

    Ratings & Reviews:

    • on May 04, 2014

      55

      I could eat the spinach mixture on its own but adding to the mushroom just put it over the top. The only change I made was that I used Provolone cheese instead of the swiss as that is a personal preference. Other than that made as directed. Just excellent and fairly easy to make. Thanks so much for sharing. Made for PAC Spring 2014

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2011

      55

      Delicious! I fixed this for Fall Pick-A-Chef 2011 because I love Portabella Mushrooms and I am sooooo glad I did. I followed the instructions completely and I definately will make these again. Perfect for a meatless meal or like us I served them with Twice Baked Steakhouse Potatoes#442188, Grilled Steak#296189, and Spinach Stuffed Tomatoes#457378. This will be going into my rotation meals. Thank you for submitting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spinach Stuffed Portabella Caps

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 222.6
     
    Calories from Fat 139
    62%
    Total Fat 15.4 g
    23%
    Saturated Fat 8.4 g
    42%
    Cholesterol 45.2 mg
    15%
    Sodium 264.6 mg
    11%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 3.7 g
    15%
    Sugars 4.6 g
    18%
    Protein 11.1 g
    22%

    The following items or measurements are not included:

    Cavenders All Purpose Greek Seasoning

    Tony Chachere's Seasoning

    lemon pepper seasoning

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