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

0/12

Instructions

0/9
Chef'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.

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