Spinach and Marinara Stuffed Portobellos


A great slimming alternative to meatballs, these stuffed mushrooms are prefect for any Italian meal.


1 tablespoons olive oil
1 clove garlic minced
4 tablespoons green onions chopped small
6 cups spinach fresh
1 tablespoon Earth balance buttery spread whipped or other light butter 1/4 cup bread crumbs panko
8 large portobello mushrooms, not baby
1/2 cup mozzarella cheese
2 cups marinara sauce



Preheat oven to 425 degrees. Line a large baking sheet with foil and place on the wire rack below the one the mushrooms will cook on. (Mushrooms release a lot of water as they cook, and you want the water to fall in the baking sheet, not in the oven.)

Spray each mushroom with a generous amount of cooking spray, then place on the rack. Cook about 5 minutes on each side. Remove from oven and set aside until toppings are ready.

Sauteed Spinach

Sautee half of the green onions in the olive oil over medium heat until translucent. Add spinach and fold over until wilted. Season with salt and pepper to taste. Set aide.


Breadcrumb Topping

Melt the butter over medium heat and sautee green onions in it until translucent, about 30 seconds. Add breading and garlic, and cook stirring constantly, until the breading starts to retain a golden color. Remove from heat.

Stuffing the mushrooms

Top each mushroom with as much marinara sauce as will fit - anywhere from two tablespoons to 1/4 cup. Add a tablespoon of the sauteed spinach. Sprinkle with the breading and cheese.

Place mushrooms back in the oven and bake for 12-15 minutes, until the cheese is melted and the breading a rich golden brown.

Nutritional data

Yield: 4 Servings

Serving Size: 2 stuffed mushrooms

Calories 110 | Fat 4.5g | Sodium 250mg | Total Carbs 13g | Dietary Fiber 3g | Protein 6g

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