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Stuffed Portobello Mushrooms

Active Time: 20 minutes

Total Time: 40 minutes

Serves: 4 servings

INGREDIENTS

Stuffed Portobello Mushrooms

DIRECTIONS

  • In medium skillet, heat oil over medium-high heat. Add spinach, garlic and pepper flakes; salt and pepper to taste. Sauté until spinach is softened and moisture is evaporated (2-3 minutes).
  • Add chicken, sun-dried tomatoes and ½ cup pasta sauce; heat through. Pour remaining pasta sauce in the bottom of a 13x9-inch baking pan.
  • Divide chicken mixture among mushroom caps. Dollop with goat cheese and place stuffed mushrooms over pasta sauce in pan. Sprinkle mushrooms with bread crumbs; spray bread crumbs with liberal amount of cooking spray. Bake in a preheated 400°F oven until mushrooms are tender and cheese is bubbling (about 20 minutes).

NUTRITIONAL INFORMATION

Serving Size: 1/4 of recipe
  • Calories 405kcal -
  • Total Fat 16g -
  • Saturated Fat 5g -
  • Cholesterol 70mg -
  • Sodium 1530mg -
  • Carbohydrates 33g -
  • Fiber 7g -
  • Protein 34g -