Ingredients
1 tbsp. vegetable oil
1 medium onion
1 medium tomato
1 bag Fresh baby spinach leaves
1 can Campbell’s® Condensed Cream of Celery Soup
4 large portobello mushrooms
2 tbsp. grated Parmesan cheese
1 tbsp. bread crumbs
Preparation
Step 1Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally. Add the tomatoes and spinach and cook just until the spinach is wilted. Stir in the soup and cook until the mixture is hot and bubbling.Step 2Stir the bread crumbs and cheese in a small bowl.Step 3Place the mushroom caps onto a baking sheet. Spoon the spinach mixture into the mushroom caps.Step 4Roast at 425ºF. for 15 minutes or until the mushroom caps are tender. Remove the baking sheet from the oven. Sprinkle with the bread crumb mixture.Step 5Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.Using Campbell’s® 98% Fat Free Cream of Celery Soup: Calories 144, Total Fat 7g, Saturated Fat 1g, Cholesterol 5mg, Sodium 583mg, Total Carbohydrate 17g, Dietary Fiber 4g, Protein 6g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
