5.0
(7)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.
Step 2
Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.
Step 3
Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.
Step 4
Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don't be alarmed to see liquid seeping from the mushrooms.
Step 5
Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.
Your folders
allrecipes.com
4.6
(259)
25 minutes
Your folders
theliveinkitchen.com
4.6
(32)
20 minutes
Your folders
eatingwell.com
4.6
(5)
Your folders
lowcarbyum.com
4.7
(14)
20 minutes
Your folders
delish.com
5.0
(7)
Your folders
bowlofdelicious.com
5.0
(10)
30 minutes
Your folders
mayihavethatrecipe.com
5.0
(4)
45 minutes
Your folders
thekitchn.com
4.7
(7)
Your folders
themediterraneandish.com
5.0
(1)
25 minutes
Your folders
jocooks.com
4.5
(104)
35 minutes
Your folders
cooking.nytimes.com
4.0
(430)
Your folders
thegirlonbloor.com
4.3
(36)
30 minutes
Your folders
thegirlonbloor.com
Your folders
foodnetwork.com
5.0
(6)
25 minutes
Your folders
gypsyplate.com
4.5
(14)
10 minutes
Your folders
veganblueberry.com
5.0
(11)
15 minutes
Your folders
cafedelites.com
4.9
(33)
10 minutes
Your folders
myrecipes.com
4.5
(40)
Your folders
eatingwell.com