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Spinach Stuffed Portabella Mushrooms.
At a Glance
- Total
- 25 min
- Servings
- 6 servings
Categories
- Side Dish
- Baked
Dietary
- Vegetarian
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Portabella mushroom caps stuffed with chopped spinach bound with eggs and baked until set.
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Equipment
Baking dish, mixing bowl, oven
Ingredients
- 2 (10 ounce) boxes frozen chopped spinach
- 6-8 medium portabella mushrooms, stems removed
- 2 eggs
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Instructions
Preheat the oven to 375°F.
Thaw the frozen chopped spinach and squeeze out excess moisture.
Beat the eggs in a mixing bowl, then stir in the drained spinach.
Place the portabella mushroom caps in a baking dish, gill side up.
Spoon the spinach mixture into the mushroom caps.
Bake until the mushrooms are tender and the filling is set, about 20-25 minutes.
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