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Spinach and Goat Cheese Stuffed Portobello Mushrooms

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 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine American
Servings 2
Calories 228 kcal

Ingredients
  

  • 2 large portobello mushroom caps
  • 4 ounces goat cheese
  • ¼ cup reduced fat cream cheese
  • 2 cups fresh spinach, chopped
  • balsamic glaze

Instructions
 

  • 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.

Notes

I LOVE this Balsamic Glaze.

Nutrition

Calories: 228kcalCarbohydrates: 6gProtein: 15gFat: 17gSaturated Fat: 11gCholesterol: 42mgSodium: 357mgPotassium: 380mgFiber: 1gSugar: 4gVitamin A: 751IUCalcium: 124mgIron: 1mg
Keyword Spinach and Goat Cheese Stuffed Portobello Mushrooms
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!