Spinach-Stuffed Portobello Mushrooms

READY IN: 55mins
Recipe by jonesies

I think this was taken from the Light & Tasty magazine.

Top Review by KitchenMistress

Holy Toledo this was a great meal!! I found it in my Cooking Light recipe book as well, but hadn't made it just yet. I used giant portobellos and frozen spinach. Needed longer in the oven to heat all the way through, however. 15 minutes was not long enough. Next time, I will bake about 20 minutes, then add the mozzarella and broil until the cheese is golden and bubbly.

Ingredients Nutrition


  1. Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
  2. Remove stems from mushrooms; set caps aside and chop stems.
  3. Saute the stems and onion in a small amount of water until soft.
  4. In a small bowl, combine the eggs and sour cream.
  5. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture; spoon into mushroom caps.
  6. Place on prepared baking sheet.
  7. Bake at 350 degrees for 35 minutes.
  8. Sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.

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