Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 17 Ratings

This vegetarian dinner is one meatless recipe that's actually filling! Since it's loaded with fresh ingredients like zucchini, carrot, spinach, and more, this Veggie-Stuffed Portobello Mushroom recipe offers plenty of fiber--and not a lot of sugar or calories.

Source: Better Homes and Gardens


Recipe Summary test

25 mins
17 mins
42 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

296 calories; fat 17g; cholesterol 25mg; saturated fat 7g; carbohydrates 24g; mono fat 8g; poly fat 2g; insoluble fiber 4g; sugars 6g; protein 14g; vitamin a 6268.1IU; vitamin c 79.7mg; thiamin 0.3mg; riboflavin 0.7mg; niacin equivalents 5.7mg; vitamin b6 0.4mg; folate 141.1mcg; vitamin b12 0.4mcg; sodium 617mg; potassium 981mg; calcium 333.2mg; iron 2.9mg.