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 -

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