Bruschetta-Stuffed Mushrooms
(174)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
2 portabella mushrooms (or 6 baby portabella mushrooms)1 shallot, diced1/4 C red pepper, diced1/4 C zucchini, diced2 C baby spinach, stems removed1 clove garlic, smashed2 T flax seed meal1 T olive oil1 T balsamic vinegar1/2 Roma tomato, sliced1 oz mozzarella cheese2 t Parmesan cheese, shredded
Directions
Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 191.9
  • Total Fat: 12.3 g
  • Cholesterol: 9.6 mg
  • Sodium: 134.2 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 10.2 g

Member Reviews
  • JIM*S_QUEENIE
     Delicious---tastes just like the portabella mushrooms we ate at a five-star restaurant! Yum! We cooked ours on the grill. - 10/24/09
  • JWRIPPER
     Nothing short of incredible. I fixed them today for Father's Day exactly as the recipe suggests. I was afraid the presentation would not be as good as the picture. They look beaurtiful and are delicious...win, win. Even the non-vegetarians loved them! This recipe is a definite keeper. - 6/20/10
  • NIGHTSKYSTAR
     YUM!! i lOVE mushrooms and this one is FANTASTIC!!! prep doesnt bother me...i love to cook and this feeds that love without the usual high cals! - 10/17/09
  • DIY_DREAM
     Loved it! This will make regular rotation. I had extra "stuffing", so I threw it together with a little whole wheat pasta and balsamic vinegar; it made a nice extra meal. - 1/24/10
  • EPS102
     My husband and I made this for company that was coming over. Half of us are vegetarian, half are not. We all loved this! I disagree that it's a lot of prep. It's really simple. We actually made the filling earlier in the day and stuffed and cooked the mushrooms later. - 12/16/10
  • SANSLU
     Loved it! Very filling meal when eaten with a serving of brown rice on the side. - 11/29/09
  • DANIELLEBREEN
     These mushrooms were pretty good, although I definitely think they needed a little salt and pepper. I *did* make a mistake when I was making them, though. I meant to double the recipe, but forgot to double the filling ingredients. Added prepared quinoa for to stretch the filler, and it was good! - 7/21/10
  • SANDSTRA
     This recipe was delicious! Skipped the flax meal as I was out. Stirred in about 1 cup of leftover cooked brown rice to the zucchini, spinach and red pepper saute, which overfilled 4 medium portabella caps, served over fresh spinach. YUM! This recipe is definately in the weeknight rotation now. - 1/27/10
  • LITTLEAPPLEMOM
     This was an excellent recipe. I added a little basil pesto for flavor and it was delicious. Thanks! - 3/3/10
  • HAZEL422
     It's the balsamic vinegar at the end that did it for me, perfect touch! Love em! - 8/29/10
  • JHMASSAGE
     yummmm! i sub'd in 2 Tbsp. of Veggie Parm Cheese to make it vegan & didn't have any flax meal. - 6/28/10
  • JACQUEBB
     A lot of prep, but pretty good. - 9/26/09
  • DIVERRDAN
     My husband and I LOVED this dish. He even asked me to cook it for his parents when the come for a visit. It was super easy to make also. - 8/14/10
  • FITMAMABEAR7
     This was delicious. I inceased the garlic and used about 4 garlic cloves (we love garlic) and used a little bit of salt and pepper to season the mushrooms prior to stuffing them. I served with brown rice. - 3/1/10
  • NEWEVERYMORNING
     I love this recipe! The only changes I made were I used a mix of spinach and mustard greens from the garden. I didn't add the vinegar, I was out. This is an absolute keeper. Thanks Meg!! - 10/16/10
  • HOSACK9900
     Loved this dish! - 1/22/11
  • DRUIDWARRIOR
     amazing. left out the shallot and flax seed because i couldn't find any but still amazing - 1/15/11
  • GRAMPIAN
     Delicious. - 1/8/10
  • SERENEMOM71
     Very good. I deleted the red pepper, added fresh basil and cremeni mushrooms along with a bit of fresh Parmesan cheese and it was the best. - 12/9/09
  • TUXMAN
     A good friend just brought these over for lunch...with them we had a romaine salad with homemade green goddess dressing, an incredible Primal Roots red CA wine and clean plates! I joined right after. Next is shrimp & grits (I have my own fave Southern recipe, but this one looks very similar. Thanks - 9/17/13
  • MADZI88
     Wonderful! I love the addition of flaxmeal and the fact that no processed foods are used. More recipes with whole foods are always welcome! - 3/29/13
  • MARYELLEN301
     Made for a girls get-together. I thought it was good, the other 3 thought it was awesome! Seems to me it needs some herbs. Maybe Tarragon? I added salt but nothing else. I think I need to experiment a bit. Made the filling and brought it to house of the hostess to put together. Easy to transport. - 4/21/12
  • JENSUMILLER
     Yum! - 2/28/11
  • POPEYETHETURTLE
     Stuffed mushrooms, stuffed with nearly anything, are a weakness. These were awesome and we've added them to our mushroom recipes. - 2/26/11
  • RLBAKER1
     This was a great lunch..but why is it called "broiled"? - 2/3/11



© 2024 SparkPeople, Inc. - Terms - Privacy