Mushroom Stuffed Mushrooms Are an Umami Rich Twist on an Iconic Dish
Ingredients
- 4 large (4-inch wide) portobello mushrooms
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 small yellow onion
- 1/2 large lemon
- 2 ounces whole-milk low-moisture mozzarella cheese, shredded (about 1/2 cup)
- 1/2 ounce Parmesan cheese, grated (about 2 tablespoons)
- 2 tablespoons panko bread crumbs
- 1 (10.5-ounce) can Campbell’s® Condensed Cream of Mushroom Soup
- 1 (5-ounce) bag baby spinach (about 5 cups)
Instructions
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