Stuffed Portabella Mushroom Caps

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 1
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

View full nutritional breakdown of Stuffed Portabella Mushroom Caps calories by ingredient

Introduction

These stuffed Portabella caps makes a great entrees, or, if you have enough calories to use, they can be a delicious side dish. This recipe is for one stuffed mushroom cap. Multiply it by the number of people you wish to serve. These stuffed Portabella caps makes a great entrees, or, if you have enough calories to use, they can be a delicious side dish. This recipe is for one stuffed mushroom cap. Multiply it by the number of people you wish to serve.

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 1

Ingredients

1 Large Portabella Mushroom Cap, rinsed

1 tbsp I Can't Believe It's Not Butter spread

2 oz Heini's All Natural Garden Vegetable Cheese

1/4 Medium Red Onion, diced

1/6 Green Bell Pepper, diced

1 tbsp Real Turkey Bacon Bits

Salt

Pepper

Olive Oil Cooking Spray

Directions

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