Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 151.6
- Total Fat: 7.0 g
- Cholesterol: 6.3 mg
- Sodium: 91.0 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 4.4 g
- Protein: 9.3 g
View full nutritional breakdown of Stuffed Broiled Portabella Mushrooms (modified with Quinoa) calories by ingredient
Stuffed Broiled Portabella Mushrooms (modified with Quinoa)
Submitted by: DANIELLEBREENIntroduction
Variation of Chef Meg's Recipe, with quinoa added to the filling. Variation of Chef Meg's Recipe, with quinoa added to the filling.Number of Servings: 4
Ingredients
-
4 Portabella Mushroom Caps
1/2 medium onion, diced
1/4 cup zucchini, diced
1/4 cup red peppers, diced
2 cups fresh spinach, chopped
1 T olive oil
3/4 cup prepared quinoa
.25 cup cherry tomatoes, sliced
garlic powder, to taste
1 oz 2% Mozzarella cheese
2 T grated parmesan cheese
1 T balsamic vinegar
Directions
Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the onion, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Add prepared Quinoa and heat through. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Sprinkle each mushroom with the garlic powder. Divide the vegetable mixture between the four mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user DANIELLEBREEN.
Number of Servings: 4
Recipe submitted by SparkPeople user DANIELLEBREEN.
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