Vegetable Stuffed Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 lb. of button mushrooms 1 small zucchini 1/2 small red onion 1 or 2 cloves of garlic minced 1 tbsp. balsamic vinegar 1/2 tsp original flavor Mrs. Dash
Wash your mushrooms and remove the stems, make sure to hold onto them because we will use them in the stuffing mixture.
Throw your mushroom stems into a blender or food processor along with your zucchini and red onion.
Using your blender or food processor, chop the vegetables up into small bits, make sure not to go to far and make it a paste but you want pretty small bits.
Add your chopped vegetables into a saute pan which has been misted with olive oil. Add in your minced garlic and balsamic vinegar and cook until the vegetables have softened and most of the vinegar has disappeared.
Take the sauteed vegetable mixture and stuff your mushrooms
Bake the mushrooms at 350 degrees for about 15 minutes or until the mushroom cap has softened, they will probably give off a little liquid.
Serving Size: Half the recipe
Number of Servings: 2
Recipe submitted by SparkPeople user BEHAPPY0201.
Throw your mushroom stems into a blender or food processor along with your zucchini and red onion.
Using your blender or food processor, chop the vegetables up into small bits, make sure not to go to far and make it a paste but you want pretty small bits.
Add your chopped vegetables into a saute pan which has been misted with olive oil. Add in your minced garlic and balsamic vinegar and cook until the vegetables have softened and most of the vinegar has disappeared.
Take the sauteed vegetable mixture and stuff your mushrooms
Bake the mushrooms at 350 degrees for about 15 minutes or until the mushroom cap has softened, they will probably give off a little liquid.
Serving Size: Half the recipe
Number of Servings: 2
Recipe submitted by SparkPeople user BEHAPPY0201.
Nutritional Info Amount Per Serving
- Calories: 89.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 15.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 5.2 g
- Protein: 8.9 g
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