1 Review

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.

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KitchenMistress February 21, 2011
Spinach-Stuffed Portobello Mushrooms