- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 (6 ounce) bag fresh baby spinach leaves
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 4 large portobello mushrooms, stems removed
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon bread crumbs, toasted
- Heat 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.
- Stir the bread crumbs and cheese in a small bowl.
- Place the mushroom caps onto a baking sheet. Spoon the spinach mixture into the mushroom caps.
- Roast at 425 degrees F for 15 minutes or until the mushroom caps are tender. Remove the baking sheet from the oven. Sprinkle with the bread crumb mixture.
- Heat the broiler. Broil the mushroom caps 4 inches from the heat until the bread crumb mixture is golden brown.