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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.