Venango County Recipe of the Day: Spinach-Stuffed Portobello Mushrooms

| May 9, 2018

This delicious recipe can be an appetizer, a side dish, or a simple entree! Sponsored by Franklin-Oil Region Credit Union.

Spinach-Stuffed Portobello Mushrooms


4 large portobello mushrooms
1/4 cup chopped onion
2 eggs, lightly beaten
1/2 cup reduced-fat sour cream
1 – 10-ounce package of frozen chopped spinach, thawed and squeezed dry
1 cup crushed seasoned stuffing
1/2 cup crumbled feta cheese
1/2 teaspoon garlic salt
3 tablespoons shredded Parmesan cheese


~Preheat oven to 350°.

~Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside.

~Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for one to two minutes or until tender, stirring every 30 seconds.

~In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet. Bake for 35 minutes.

~Sprinkle with Parmesan cheese. Bake five to 10 minutes longer (or until mushrooms are tender and cheese is melted).

~Makes four servings.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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Category: Appetizers, Local News, Main Course, News, Recipes, Sides