Stuffed Portabellas

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 large portabella mushrooms
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 ounces sun-dried tomatoes, chopped
• 8 ounces baby spinach leaves, washed
• 10 3/4 ounces cream of celery soup
• 3 tablespoons parmesan cheese
• 2 tablespoons dried breadcrumbs
• 4 sprigs fresh cilantro, to garnish

Recipe

• 1 remove stems from mushrooms. set the caps upside down in a 13 x 9" pan.
• 2 heat oil in a skillet.
• 3 add onion and cook until tender, about 4 minutes.
• 4 add tomatoes and spinach.
• 5 cook until spinach is just wilted.
• 6 stir in the soup and heat through.
• 7 spoon the filling into each mushroom cap.
• 8 bake at 425 degrees for 15 minutes.
• 9 mix the cheese and breadcrumbs in a small bowl.
• 10 sprinkle over the mushrooms.
• 11 heat the broiler.
• 12 broil the mushrooms for 5 minutes or until the topping is golden.
• 13 garnish with a spring of fresh cilantro.