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Monday, November 30, 2015

Stuffed Portobello Mushroom Caps with Creamed Spinach

         Stuffed Portabello Mushrooms with Creamed Spinach

This is a simple veggie entree made with Portabello mushroom caps and creamed spinach. 


4 Large Portabello mushroom caps
2 cups of Alfredo Sauce
2 cups of cooked spinach, drained.
2 cups of Mozzarella Cheese
1/2 cup of grated Parmesan Cheese


In a medium bowl, add the cooked spinach and the Alfredo sauce and mix well.

In a large baking dish, place the Portabello mushrooms, bottom sides up.  Add about 1/2 cup of creamed spinach into each mushroom cap.  Add 1/2 cup of mozzarella cheese and about 1/8 cup of Parmesan cheese meat sauce to each mushroom cap.   Preheat the oven to 425 degrees.  Bake in a the oven for 20-25 minutes.  Serve and Enjoy!