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Stuffed Portobello Mushrooms with Crispy Goat Cheese and Spinach

Learn how to make Stuffed Portobello Mushrooms to WOW your vegetarian (and all) guests! Stuffed with Marinara Sauce and Spinach, then topped with Goat Cheese and Crispy Panko Breadcrumbs, these are the BEST stuffed mushrooms you will ever make! 0:00 Season Mushrooms and Roast at 400 2:00 Sauté Shallot and Spinach 4:00 Stuff the Mushrooms 6:30 Roast again at 400, Plating and Tasting Ingredients: 4 Large Portobello Mushrooms- Stems Removed Salt, black Pepper and Granulated Garlic- As Needed Cooking Spray 6 Ounces Baby spinach 1/1/2 Teaspoons Olive Oil 1 Shallot- Diced Salt And Black Pepper as Needed 4 Heaping Tablespoons Marinara Sauce 4 Ounces Goat Cheese !/4 Cup Panko 1/4 Teaspoon Each Salt, black Pepper, and Granulated Garlic

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