Popular in Food

Veggie-Stuffed Portobello Mushrooms

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
4.0 by 29 people
13K views
Rate me!
  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 17 mins 425°F

Veggie-Stuffed Portobello Mushrooms

Ingredients

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 (Veggie-Stuffed Portobello Mushrooms)

    Per serving:
  • 296 kcal cal.,
  • 17 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 25 mg chol.,
  • 617 mg sodium,
  • 24 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.

Comments

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
Done Cancel close
No one has shared their photo yet.
close