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.
- 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