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Spinach & Mozzarella Stuffed Portabella Mushroom Cap

ByEverAfterBlogSale

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

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

what to make with mushroom caps

INGREDIENTS

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

 

DIRECTIONS

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.

spinach dip stuffed mushrooms

 

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.”

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Spinach & Mozzarella Stuffed Portabella Mushroom Cap

Author Jenn Powell

Ingredients

  • 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

Instructions

  • 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.

 

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