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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 184.3
  • Total Fat: 12.2 g
  • Cholesterol: 9.5 mg
  • Sodium: 130.0 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 9.4 g

View full nutritional breakdown of Stuffed Broiled Portabella Mushrooms calories by ingredient
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Stuffed Broiled Portabella Mushrooms

Submitted by: JAN581
Stuffed Broiled Portabella Mushrooms

Introduction

Excellent as a main dish with a salad or in a sandwich (bread not included in the nutritional info)
I fix multiples of the filling and bag it in serving portions and freeze them. Makes a quick fix dinner and I wash the saute pan once.
Excellent as a main dish with a salad or in a sandwich (bread not included in the nutritional info)
I fix multiples of the filling and bag it in serving portions and freeze them. Makes a quick fix dinner and I wash the saute pan once.

Number of Servings: 2

Ingredients

    2 portabella mushrooms
    1/4 cup chopped onion
    1/4 cup sliced red pepper
    1/4 cup chopped zuchini
    2 cups fresh spinach (washed and dried)
    1 clove garlic minced
    2 tbsp flax seed meal
    1tbsp olive oil
    2 slices of tomato
    1 oz. mozzarella cheese grated
    2 tsp parmesan cheese
    balsamic vinegar

Directions

Spray a foil lined baking sheet with cooking spray and place the caps (no stem) on it upside down.

preheat the broiler or oven to 500 deg F.

Toss the onions, peppers, zucchini garlic and spinach with the olive oil. Heat a saute pan over medium high heat and add the vegatable mixture and cook till crisp tender. 2 - 3 minutes. (The spinach will reduce quite a bit) Remove from heat.

Sprinkle 1 tbsp flax meal in each mushroom cap and divide the cooked vegetables between the two mushrooms. Top with each with a tomato slice and sprinkle with balsamic vinegar lightly. Sprinkle half of the mozzarella cheese and parmesan cheese on each. Broil or bake for 6 - 8 minutes till the cheese is melted and slightly browned.

Number of Servings: 2

Recipe submitted by SparkPeople user JAN581.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    i've made this a couple of times and both my husband and daughter loved this. - 11/12/08

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  • I thought this was very good, but could probably use a few more spices. - 8/22/14

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  • goooood - 7/14/13

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  • I made it ahead and kept wrapped in the fridge to trown in the oven for a quick meal :) - 9/18/11

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  • Fixed this for dinner tonight. It was a big hit, and very pretty to cook. I like all of the different colors!
    Thanks, Meg! - 6/28/10

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  • I just had this for lunch and it was so good!!! I'm not a big fan of vegetables but am trying to become one and this caught my eye. I was pleasantly surprised at how delicious all the flavors tasted together. I feel like I just had a gourmet meal!!! - 5/5/10

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  • What is a good substitute for flaxseed meal? - 4/6/10

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  • I didn't tell my family this was a healthy recipe until after they ate it and gave me their opinions on the taste and texture. They were very impressed and really liked the fact it was healthy. This was a delicious main course with veggies on the side. - 2/25/10

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  • I have a bell pepper allergy, so added grated carrots to sautee mixture. Other than that I followed the recipe exactly. Our windows are always open & the neighbor next door said "mmmmm, smells like someone is having a great dinner!" Main course for me; side dish with grilled chicken for he. - 10/5/09

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  • Very Good
    0 of 1 people found this review helpful
    I rated this just on how good & nutritious this sounds. I will make this tonight. I have been craving mushrooms lately. thanks - 5/5/09

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