Mushroom Stuffed Mushrooms

BERTOLLI US
10Ingredients
55Minutes
180Calories

Ingredients

US|METRIC
  • 4 portabello mushroom (, stems and gills removed)
  • 1 tablespoon olive oil
  • 10 ounces cremini mushrooms (1 box, sliced)
  • 2 cups baby spinach leaves
  • 1 cup Bertolli Garlic Alfredo Sauce
  • 4 ounces Italian bread (cut into cubes and pulsed in food processor and toasted (about 2 cups))
  • 1 teaspoon fresh thyme (, chopped)
  • 1/3 cup part-skim mozzarella cheese (shredded)
  • 1 tomatoes (, finely chopped)
  • 1 lemon (, cut into 4 wedges)
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    Directions

    1. Preheat oven to 375°. Line rimmed baking sheet with aluminum foil. Arrange portobello mushrooms gill-side up on baking sheet; set aside.
    2. Heat oil in 12-inch nonstick skillet over medium-high heat and cook cremini mushrooms, stirring frequently, until golden, about 8 minutes. Stir in spinach and cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Stir in Sauce, 1-1/2 cups bread crumbs and thyme.
    3. Spoon mushroom mixture evenly onto portobello mushrooms. Bake 25 minutes. Combine remaining bread crumbs and cheese, then sprinkle over mushrooms. Bake until cheese is melted, about 5 minutes. To serve, sprinkle with tomatoes, then squeeze with lemon.
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    NutritionView More

    180Calories
    Sodium10% DV240mg
    Fat9% DV6g
    Protein18% DV9g
    Carbs8% DV25g
    Fiber16% DV4g
    Calories180Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol5mg2%
    Sodium240mg10%
    Potassium780mg22%
    Protein9g18%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A6%
    Vitamin C40%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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