Spinach and Goat Cheese Stuffed Portobello Mushrooms
These Spinach and Goat Cheese Stuffed Portobello Mushrooms are the perfect vegetarian meal. Great for grilling or baking in the oven.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Dinner, Lunch
Cuisine American
Servings 2
Calories 228 kcal
- 2 large portobello mushroom caps
- 4 ounces goat cheese
- ¼ cup reduced fat cream cheese
- 2 cups fresh spinach, chopped
- balsamic glaze
Preheat the oven or grill to 425 degrees.
Clean the mushrooms by carefully removing the stem and scraping the brown gills out with a spoon. Wipe clean with a towel.
In a food processor blend together the cream cheese and goat cheese. Stir in the chopped spinach.
Carefully stuff the mushrooms with the cheese and spinach mixture.
Cook for 10-15 minutes or until the mushrooms are tender and the cheese melts. Cooking time may vary due to the size of your mushrooms.
Drizzle with balsamic glaze and serve immediately.
Calories: 228kcalCarbohydrates: 6gProtein: 15gFat: 17gSaturated Fat: 11gCholesterol: 42mgSodium: 357mgPotassium: 380mgFiber: 1gSugar: 4gVitamin A: 751IUCalcium: 124mgIron: 1mg
Keyword Spinach and Goat Cheese Stuffed Portobello Mushrooms