Stuffed Portobellos

Stuffed Portobellos

Metric Ingredient Imperial 15 ml vegetable oil 1 tbsp 125 ml medium onion, chopped 1/2 cup 250 ml medium tomato, chopped 1 cup 175 ml baby spinach leaves 3/4 cup 1 can condensed cream of celery soup 1 4 large portobello mushrooms, stems removed 4 30 ml parmesan cheese, grated 2 tbsp 15 ml bread crumbs, 1 tbsp

In a skillet; heat oil over medium heat.  Add onion and cook until tender-crisp.  Add tomatoes and spinach.  Cook just until wilted.  Add soup and heat through. Place mushrooms in shallow baking dish.  Spoon spinach mixture into mushroom caps. Bake in preheated 425 F (220 C) oven for 15 minutes or until mushrooms are tender.  In a small bowl; mix cheese and bread crumbs together.  Sprinkle over mushrooms.  Broil under broiler until golden. Servings: 4

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