Creamy Spinach-Stuffed Portobellos

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 (6 ounce) bag fresh baby spinach leaves
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 4 large portobello mushrooms, stems removed
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon bread toasted crumbs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Remove and discard the mushroom stems, then set the caps gill side up on a baking sheet.

2. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for about 4 minutes until softened.

3. Add the chopped tomato and the baby spinach to the skillet. Cook for about 3 minutes, stirring, until the spinach wilts and the tomato softens.

4. Stir in the cream of celery soup and simmer gently for about 1 minute until heated through.

5. Spoon the spinach filling evenly into the mushroom caps, mounding it slightly.

6. Mix the Parmesan cheese and toasted bread crumbs together in a small bowl, then sprinkle the mixture over the filled mushrooms.

7. Bake for about 9 minutes, until the mushrooms are tender and the topping is lightly golden. Serve warm.