- make this recipe
- user reviews (10)
-
1
yellow sweet pepper, cut in bite-size strips
-
1
small red onion, chopped
-
1
medium zucchini, coarsely shredded
-
1
carrot, coarsely shredded
-
1
celery, thinly sliced
-
2
cloves garlic, minced
-
2
- 3
tablespoons olive oil
-
1
tablespoon snipped fresh basil
-
1
tablespoon lemon juice
-
1
5 ounce package fresh baby spinach
-
1/2
cup fine dry bread crumbs
-
1/2
cup finely shredded Parmesan cheese
-
4
4 - 5 inches portobello mushroom caps, stems removed
-
4
slices provolone cheese
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.
- Servings Per Recipe 4,
- Calories 296,
- Protein (gm) 14,
- Carbohydrate (gm) 24,
- Fat, total (gm) 17,
- Cholesterol (mg) 25,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 6,
- Vitamin A (IU) 6268,
- Vitamin C (mg) 80,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 141,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 617,
- Potassium (mg) 981,
- Calcium (DV %) 333,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This is a great receipe. I have made this many times since it first came out and have passed out the receipe to all that I have prepared them for...it is a great "meatless" meal that is very filling and flavorful.
6/3/2011 09:49:17 AM Report AbuseMy whole family loves these mushrooms. We have a "Meatless" meal and no one misses it because these are so filling.
5/7/2011 03:39:08 PM Report Abuseveggie stuffed portobello mushrooms
6/28/2010 10:20:23 AM Report AbuseMade this at home for a dinner party & EVERYONE loved them! Made it again for my entire family and huge hit! I'm on my 3rd time with recipe tonight this time just for us 3!!
6/23/2010 10:31:52 PM Report AbuseLoved 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