Stuffed Portobello Mushrooms

  • Serves 2 servings

  • Prep Time 10 mins

  • Cook Time 20 mins


  • 1 Tbsp. PLUS 1 Tsp. Promise® Buttery Spread, divided

  • 1/2 tsp. dried oregano leaves

  • 1/4 cup thinly sliced onion

  • 1 large tomato, chopped, (1 cup)

  • 1 clove garlic, finely chopped

  • 1 cup baby kale

  • 1/4 cup coarsely chopped fresh basil leaves

  • 2 portobello mushrooms (4-in. ea.), stems and gills removed

  • 2 Tbsp. shredded part-skim mozzarella cheese

  • 2 tsp. grated Parmesan cheese


  • Preheat oven to 425°. Combine 1 tsp. Promise® Buttery Spread with oregano in small cup; set aside.

  • Melt remaining 1 Tbsp. Spread in large nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until starting to brown. Stir in tomato and garlic and cook, stirring occasionally, 2 minutes or until tomato softens. Add kale and basil and stir until kale is wilted.

  • Brush mushrooms with Spread mixture and arrange on baking sheet. Evenly spoon tomato mixture into mushrooms and top with mozzarella and parmesan cheese.

  • Bake 12 to 15 minutes until mushrooms are tender and cheese is golden.