Mushroom Stuffed Mushrooms


  • 4 large portobello mushrooms, stems and gills removed
  • 1 Tbsp. olive oil
  • 1 package (10 oz.) cremini mushrooms, sliced
  • 2 cups baby spinach leaves
  • 1 cup Bertolli® Light Garlic Alfredo Sauce
  • 4 ounces Italian bread, cut into cubes and pulsed in food processor then toasted (about 2 cups)
  • 1 tsp. fresh thyme, chopped
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1 large tomato, finely chopped
  • 1 lemon, cut into 4 wedges


  1. Preheat oven to 375°. Line rimmed baking sheet with aluminum foil. Arrange portobello mushrooms gill-side up on baking sheet; set aside.
  2. Heat oil in 12-inch nonstick skillet over medium-high heat and cook cremini mushrooms, stirring frequently, until golden, about 8 minutes. Stir in spinach and cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Stir in Bertolli® Light Garlic Alfredo Sauce, 1-1/2 cups bread crumbs and thyme.
  3. Spoon mushroom mixture evenly onto portobello mushrooms. Bake 25 minutes. Combine remaining bread crumbs and cheese, then sprinkle over mushrooms. Bake until cheese is melted, about 5 minutes. To serve, sprinkle with tomatoes, then squeeze with lemon.