Veggie Stuffed Portobella Mushroom Cap

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4.5 of 5 (6)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 166.9

Total Fat: 6.6 g
Cholesterol: 14.1 mg
Sodium: 336.3 mg
Total Carbs: 20.8 g
Dietary Fiber: 4.4 g
Protein: 9.1 g

View full nutritional breakdown of Veggie Stuffed Portobella Mushroom Cap calories by ingredient

Introduction

Delicious, creamy vegetarian entree.
Makes a large portion--couldn't even finish mine! YUM. Delicious, creamy vegetarian entree.
Makes a large portion--couldn't even finish mine! YUM.

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 2

Ingredients

2 Large Portrobella Mushrooms

1 Cup of diced bell peppers

1/2 med. yellow onion

1 Cup Fresh Spinach

2 Tbsp Piladelpha Light Cream Cheese

1 Tbsp Goat Cheese

1 1/2 Tbsp Dried bread crumbs ( I used Wheat)

1/4 Cup chopped green onions

1 garlic clove

Directions

Preheat Oven to 350*

Chop onion, garlic, and bell peppers--sautee with pam over med-high heat until soft. Salt and pepper to taste. Move to mixing bowl.
Chop stem of mushroom and add to pan with spinach; cook until slighly wilted.
Add spinach/stem to onions. Add 1 tbsp bread crumbs and cream cheese. Mix until combined.
Top mushroom with filling. Top with 1 tbsp of goat cheese and 1/2 tbsp of bread crumbs.

Cook for 30 minutes and Enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user SSIROIS.