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Veggie-Stuffed Portobello Mushrooms

Makes: 4 servings
Prep 25 mins Bake 425°F 17 mins
Veggie-Stuffed Portobello Mushrooms
Ingredients
  • 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
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 296,
  • Fat, total (g) 17,
  • chol. (mg) 25,
  • sat. fat (g) 7,
  • carb. (g) 24,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 14,
  • vit. A (IU) 6268,
  • vit. C (mg) 80,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 141,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 617,
  • Potassium (mg) 981,
  • calcium (mg) 333,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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