Stuffed Portobello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large Portobello Mushrooms4 tsp of Sun-dried Tomatoes, chopped8 tsp Spinach, freshly chopped4 Artichoke Heart4 oz light Feta Cheese4 oz part skim Mozzarella2 tbsp Aged Balsamic VinegarMinced Garlic
Prep portobello by pulling the gills out of the cap.
Spray the cap with Pam; and sprinkle several pieces of minced garlic in the cap.
Mix the sun-dried tomatoes, spinach, artichoke hearst, feta cheese, and mozzarella together. Then stuff the caps.
Bake for approximately 12 minutes at 400°.
Drizzle with Balsamic vinegar
Best served on a plate of field greens tossed in aged balsamic vinegar in the center of the plate.
• Drizzle with balsamic glaze on entire plate
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Number of Servings: 4
Recipe submitted by SparkPeople user KARENP79.
Spray the cap with Pam; and sprinkle several pieces of minced garlic in the cap.
Mix the sun-dried tomatoes, spinach, artichoke hearst, feta cheese, and mozzarella together. Then stuff the caps.
Bake for approximately 12 minutes at 400°.
Drizzle with Balsamic vinegar
Best served on a plate of field greens tossed in aged balsamic vinegar in the center of the plate.
• Drizzle with balsamic glaze on entire plate
This message, including any attachments, is for the use of the intended recipient and may contain privileged and confidential information of this Company or its affiliates. If the reader of this message is not the intended recipient, or the employee or agent responsible to deliver it to the intended recipient, you are strictly prohibited from reviewing, forwarding, printing, copying, distributing or using this information in any way, and are hereby requested to contact the sender by reply email and destroy all copies of the original message.
Number of Servings: 4
Recipe submitted by SparkPeople user KARENP79.
Nutritional Info Amount Per Serving
- Calories: 135.2
- Total Fat: 5.5 g
- Cholesterol: 16.4 mg
- Sodium: 698.1 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.2 g
- Protein: 14.8 g
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