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Ingredients
US|METRIC
4 SERVINGS
- 4 portabello mushroom (, stems and gills removed)
- 1 Tbsp. olive oil
- 10 oz. cremini mushrooms (1 box, sliced)
- 2 cups baby spinach leaves
- 1 cup Bertolli Garlic Alfredo Sauce
- 4 oz. Italian bread (cut into cubes and pulsed in food processor and toasted (about 2 cups))
- 1 tsp. fresh thyme (, chopped)
- 1/3 cup part-skim mozzarella cheese (shredded)
- 1 tomatoes (, finely chopped)
- 1 lemon (, cut into 4 wedges)
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Directions
- Preheat oven to 375°. Line rimmed baking sheet with aluminum foil. Arrange portobello mushrooms gill-side up on baking sheet; set aside.
- Heat oil in 12-inch nonstick skillet over medium-high heat and cook cremini mushrooms, stirring frequently, until golden, about 8 minutes. Stir in spinach and cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Stir in Sauce, 1-1/2 cups bread crumbs and thyme.
- Spoon mushroom mixture evenly onto portobello mushrooms. Bake 25 minutes. Combine remaining bread crumbs and cheese, then sprinkle over mushrooms. Bake until cheese is melted, about 5 minutes. To serve, sprinkle with tomatoes, then squeeze with lemon.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol5mg2% |
Sodium240mg10% |
Potassium780mg22% |
Protein9g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A6% |
Vitamin C40% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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