Name: Creamy Spinach-Stuffed Portobellos
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tbsp. vegetable oil -; 1 medium onion -; 1 medium tomato -; 1 bag Fresh baby spinach leaves -; 1 can Campbell's® Condensed Cream of Celery Soup -; 4 large portobello mushrooms -; 2 tbsp. grated Parmesan cheese -; 1 tbsp. bread crumbs -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Spinach-Stuffed Portobellos

1. 1 tbsp. vegetable oil -

2. 1 medium onion -

3. 1 medium tomato -

4. 1 bag Fresh baby spinach leaves -

5. 1 can Campbell's® Condensed Cream of Celery Soup -

6. 4 large portobello mushrooms -

7. 2 tbsp. grated Parmesan cheese -

8. 1 tbsp. bread crumbs -

How to cook deliciously - Creamy Spinach-Stuffed Portobellos

1. Stage

Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally. Add the tomatoes and spinach and cook just until the spinach is wilted. Stir in the soup and cook until the mixture is hot and bubbling.

2. Stage

Stir the bread crumbs and cheese in a small bowl.

3. Stage

Place the mushroom caps onto a baking sheet. Spoon the spinach mixture into the mushroom caps.

4. Stage

Roast at 425ºF. for 15 minutes or until the mushroom caps are tender. Remove the baking sheet from the oven. Sprinkle with the bread crumb mixture.

5. Stage

Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.Using Campbell's® 98% Fat Free Cream of Celery Soup: Calories 144, Total Fat 7g, Saturated Fat 1g, Cholesterol 5mg, Sodium 583mg, Total Carbohydrate 17g, Dietary Fiber 4g, Protein 6g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV