dinnerAmerican40 mineasy
Stuffed Portobello Mushrooms with Spinach and Gruyère
Meaty portobello caps packed with garlicky spinach, sun-dried tomatoes, and melted Gruyère. A satisfying vegetarian dinner that carnivores won't complain about.
Prep15m
Cook25m
Total40m
Servings4
Calories285
Units:
Ingredients
0/12Instructions
0/9Chef's Tip
Scrape out the dark gills with a spoon before stuffing. They're edible but hold moisture and turn everything muddy brown. Clean caps = better texture and better presentation.
More Recipes
Cook with what you have
Enter your ingredients and ChefLXGIC generates a custom recipe tailored to your kitchen. Free and instant.
Try ChefLXGIC Free →