Vegetable Stuffed Portobello Mushrooms

11 50 194
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Vegetable Stuffed Portobello Mushrooms
Health Highlights

Ingredients


4 large mushroom(s) Portobello mushroom
2 tbsp Extra virgin olive oil (divided)
1 cup Yellow onion (diced)
1 cup Zucchini (diced)
1 cup Broccoli, raw (chopped)
1 medium pepper(s) Red bell pepper (chopped)
1/4 cup Bread crumbs, plain
2 cup Spinach
1/4 tsp Garlic powder
1/4 cup Parmesan cheese, grated
1/4 cup Mozzarella cheese, partially skimmed (shredded)

Instructions


  1. Preheat oven to 400ºF. Line a baking sheet with foil and set aside.
  2. Remove stems and gills from mushrooms and discard.
  3. Brush mushrooms lightly with 1 tablespoon olive oil. Set aside.
  4. Heat remaining olive oil in a large non-stick pan on medium-high.
  5. Add onions, zucchini, broccoli, and red bell pepper to hot pan. Sauté several minutes until onions are translucent. Remove from heat.
  6. Place vegetables in a bowl along with breadcrumbs, spinach, garlic powder and parmesan cheese. Mix well.
  7. Evenly distribute vegetable mixture among portobello caps.
  8. Top with mozzarella then bake 15 minutes or until cheese is bubbly. Serve immediately.

Nutrition Facts

Per Portion

Calories 194
Calories from fat 98
Calories from saturated fat 26.6
Total Fat 10.9 g
Saturated Fat 3.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.9 g
Cholesterol 10.7 mg
Sodium 245 mg
Potassium 710 mg
Total Carbohydrate 17.4 g
Dietary Fiber 3.6 g
Sugars 6.8 g
Protein 8.5 g

Dietary servings

Per Portion


Grain 0.2
Milk Alternative 0.3
Vegetables 2.8

Energy sources


Pygal32%454.1876742528069148.1358186995717350%341.3510586673235273.7802121973743418%334.036812234967120.250766756599332%50%18%CarbohydratesFatProtein

Meal Type(s)

Appetizer
Lunch
Main
Snack




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