Stuffed Portabella Mushroom Caps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Large Portabella Mushroom Cap, rinsed1 tbsp I Can't Believe It's Not Butter spread2 oz Heini's All Natural Garden Vegetable Cheese1/4 Medium Red Onion, diced1/6 Green Bell Pepper, diced1 tbsp Real Turkey Bacon BitsSaltPepperOlive Oil Cooking Spray
Preheat oven to 400 degrees f. Dice onions and bell peppers. Generously coat a medium frying pan with olive oil cooking spray and place over medium heat. Add diced onions and bell peppers, and saute until pliant. Remove from heat. Pour about 1/8 of an inch or water into the bottom of a baking pan. (A cake pan will do in a pinch.) Rinse Portabella caps and place upside-down in pan (with gills facing up.) Very gently spread I Can't Believe It's Not Butter over the inside of the cap. Sprinkle with salt and pepper. Add 1 1/2 oz of cheese, and then add onions, bell peppers, and turkey bacon bits. Cover pan with aluminum foil and bake in oven at 400 for about 15 minutes. Top with the remaining 1/5 oz of cheese, and replace in over for another 5 to 6 minutes.
Serving Size: Makes 1 Serving
Serving Size: Makes 1 Serving
Nutritional Info Amount Per Serving
- Calories: 335.3
- Total Fat: 23.4 g
- Cholesterol: 50.0 mg
- Sodium: 660.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.0 g
- Protein: 18.5 g
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