Creamy Spinach-Stuffed Portobellos

These hearty and savory stuffed portobello mushrooms make a wonderful
meat-free entrée or a delicious side dish - and they're ready in a snap!

Creamy Spinach-Stuffed Portobellos
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 20 min.

1 tbsp. vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 medium tomato, chopped (about 1 cup)
1 bag (6 oz.) baby spinach leaves, washed
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Celery Soup OR
Campbell's(R) Condensed 98% Fat Free Cream of Celery Soup
4 large portobello mushrooms, stems removed
2 tbsp. grated Parmesan cheese
1 tbsp. dry bread crumbs toasted

Directions:
 HEAT oil in medium nonstick skillet over medium heat. Add onion and
cook until tender-crisp. Add tomatoes and spinach and cook just until
spinach is wilted. Add soup and heat through.
 PLACE mushrooms in 3-qt. shallow baking dish. Spoon spinach mixture
into mushroom caps.
 ROAST at 425ºF. for 15 min. or until mushrooms are tender.
 MIX cheese with bread crumbs and sprinkle over mushrooms.
 BROIL 4" from heat until golden. Serves 4.

Kitchen Clip:
Serve with a green salad tossed with prepared balsamic vinaigrette and
some Pepperidge Farm(R) Hot & Crusty French Bread.
Received on Fri Mar 6 13:32:47 2009