This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad
Well, it is a new year, and in my family we are going to try to incorporate a few new things this year. A meatless dinner option with this spinach and mozzarella cheese stuffed portabella mushroom is just the ticket. We are trying to unplug a little more often, eat dinner together 3-4 nights a week, and perhaps try a meatless option once a week.
spinach and cheese stuffed mushrooms recipe
My husband and I love cheese. There are certain nights during the week that we eat a cheese plate for dinner after the kids go to bed and catch up. It is kind of like a date night in! I look forward to this quality time together, and I think it is really important as a couple. Borden® Cheese is a favorite and celebrating our wholesome family moments filled with love, made uniquely special by the love that goes into Borden® Cheese.
I have tried a few meatless recipes, and this is one of my favorites. You honestly do not miss the meat at all. This recipe for Spinach & Mozzarella Stuffed Portabella Mushroom Caps using the shredded mozzarella cheese is easy and delicious. Serve with a side salad and you have a meal.
Spinach & Mozzarella Stuffed Portabella Mushroom Caps
2 portabella mushroom caps, cleaned
1 pkg frozen, chopped spinach, thawed
1 tsp. oil
1 tsp. minced garlic
1 tsp. crushed red pepper
1 pkg Borden® Cheese Shredded Mozzarella Shreds
In a small sauté pan, add the oil and garlic over low heat and cook for 2 minutes, stirring constantly.
Add the thawed spinach to the pan.
Continue stirring and heat through about 5 minutes.
Add cheese and red pepper.
Stir until combined.
Remove from heat.
Preheat oven to 350.
Stuff the mushroom caps with the spinach mixture, and place on a baking sheet.
Bake for 20-25 minutes.
Remove from oven and serve.
This recipe for a delicious stuffed portabella mushroom is really easy to make and is delicious to serve. I like to use Borden® Cheese Mozzarella Shreds in my ingredients because everything is Better With Borden.
I found my Borden® Cheese at my local Peck’s Market and our ShopRite also carries Borden® Cheese, but check out this store locator to find Borden® Cheese near you. Remember, “Love. Always An Ingredient.”
- 2 portabella mushroom caps, cleaned
- 1 pkg frozen, chopped spinach, thawed
- 1 tsp. oil
- 1 tsp. minced garlic
- 1 tsp. crushed red pepper
- 1 pkg Borden® Cheese Shredded Mozzarella Shreds
- In a small sauté pan, add the oil and garlic over low heat and cook for 2 minutes, stirring constantly.
- Add the thawed spinach to the pan.
- Continue stirring and heat through about 5 minutes.
- Add cheese and red pepper.
- Stir until combined.
- Remove from heat.
- Preheat oven to 350.
- Stuff the mushroom caps with the spinach mixture, and place on a baking sheet.
- Bake for 20-25 minutes.
- Remove from oven and serve.