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Veggie-Stuffed Portobello Mushrooms

Rated :   by 3 people
Prep: 25 minutes
Bake: 17 minutes
 
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Veggie-Stuffed Portobello Mushrooms
cntrygirl_61 says:
Loved these! Didn't have the zucchini but never missed it, still lots of filling! Used Panko crumb......
Loved these! Didn't have the zucchini but never missed it, still lots of filling! Used Panko crumbs for some extra crunch. Next time might even add some bacon bits.
  more

Ingredients

  • 1  small yellow sweet pepper, cut in bite-size strips
  • 1  small red onion, chopped
  • 1  medium zucchini, coarsely shredded
  • 1  carrot, coarsely shredded
  • 1  stalk celery, thinly sliced
  • 2  cloves garlic, minced
  • 2 to 3  Tbsp. olive oil
  • 1  Tbsp. snipped fresh basil
  • 1  Tbsp. lemon juice
  • 1  5-oz. pkg. fresh baby spinach
  • 1/2  cup fine dry bread crumbs
  • 1/2  cup finely shredded Parmesan cheese
  • 4  4- to 5-inch portobello mushroom caps, stems removed
  • 4  slices provolone cheese

Directions

1. Preheat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. In 12-inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, parsley, lemon juice, 1/4 teaspoon each salt and ground black pepper. Top with spinach; cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.

2. Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake for 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings.

Nutrition Facts

  • Calories 296,
  • Total Fat (g) 17,
  • Saturated Fat (g) 7,
  • Monounsaturated Fat (g) 8,
  • Polyunsaturated Fat (g) 2,
  • Cholesterol (mg) 25,
  • Sodium (mg) 617,
  • Carbohydrate (g) 24,
  • Total Sugar (g) 6,
  • Fiber (g) 4,
  • Protein (g) 14,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 135,
  • Calcium (DV%) 33,
  • Iron (DV%) 16,
  • Percent Daily Values are based on a 2,000 calorie diet

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Comments ( 6 )
2505692031
cntrygirl_61 wrote:

Loved these! Didn't have the zucchini but never missed it, still lots of filling! Used Panko crumbs for some extra crunch. Next time might even add some bacon bits.

1/19/2010 11:48:41 AM Report Abuse
jarmitage096 wrote:

This is a 5 star!!! I have made this several times and just love it.

12/5/2009 10:50:57 AM Report Abuse
cbootup wrote:

I would rate a full 5 stars - except star selection was never an option. Same as for other reviewers.

11/23/2009 09:56:48 PM Report Abuse
cbootup wrote:

Made these last night exactly as the recipe (except for reducing the oil) and thdey were amazing. Great full flavor - enjoyed the leftovers just now!

11/23/2009 09:55:43 PM Report Abuse
madeline.burgess wrote:

Sounds great. I reduced the fat and calories by substituting the provolone cheese with either a circle of fried onions or a large piece of roasted red pepper skiined.

11/23/2009 09:26:28 PM Report Abuse

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