Spinach and Parmesan Stuffed Portobellos Recipe from Jessica Seinfeld
Step-by-step instructions to make Spinach and Parmesan Stuffed Portobellos in just about 30 minutes
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Cooking tools:
- Salad spinner
- Pastry brush
- Grater
- Measuring spoon
- Paring knife
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Baking sheet
- Baking dish
- Skillet
- Stove
- Oven
Ingredients
- 4 large portobello mushrooms
- 4 tablespoons extra virgin olive oil (2 T. + 2 T.)
- 1 medium yellow onion, sliced
- 8 cups baby spinach
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan
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