Quiche Stuffed Portobella Mushrooms
- Number of Servings: 2
Ingredients
2 large portobella mushroomsFilling:1/2 Tbs extra virgin olive oil1/2 large onion, choppedsalt, pepper, thyme to taste1 oz swiss cheese, gratedCustard:1 egg1/3 cup 1% milk1 Tbsp unbleached flour1/4 tsp dijon mustard
Wipe mushrooms to remove dirt. Scrape out gills (JUST the gills) and discard.
CAREFULLY scoop out mushroom flesh and stem from cap and chop into pieces.*
Heat oil in nonstick pan, saute onion, mushroom flesh, salt, pepper and thyme till onions are tender.
Lay empty mushroom caps in a deep pan. Lay 1/4 oz of swiss cheese in bottoms of caps. Top with onion/mushroom mixture, and the rest of the cheese.
Whisk together egg, milk, flour and mustard.
Pour mixture into caps, over the filling.
Bake at 375 for 15 minutes.
Serving Size: Makes 2 servings (1 mushroom cap each)
Number of Servings: 2
Recipe submitted by SparkPeople user PIXIERUN13.
CAREFULLY scoop out mushroom flesh and stem from cap and chop into pieces.*
Heat oil in nonstick pan, saute onion, mushroom flesh, salt, pepper and thyme till onions are tender.
Lay empty mushroom caps in a deep pan. Lay 1/4 oz of swiss cheese in bottoms of caps. Top with onion/mushroom mixture, and the rest of the cheese.
Whisk together egg, milk, flour and mustard.
Pour mixture into caps, over the filling.
Bake at 375 for 15 minutes.
Serving Size: Makes 2 servings (1 mushroom cap each)
Number of Servings: 2
Recipe submitted by SparkPeople user PIXIERUN13.
Nutritional Info Amount Per Serving
- Calories: 188.6
- Total Fat: 9.4 g
- Cholesterol: 105.0 mg
- Sodium: 136.1 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.0 g
- Protein: 13.0 g
Member Reviews