Stuffed Broiled Portabella Mushrooms

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4.2 of 5 (10)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 184.3

Total Fat: 12.2 g
Cholesterol: 9.5 mg
Sodium: 130.0 mg
Total Carbs: 13.0 g
Dietary Fiber: 5.1 g
Protein: 9.4 g

View full nutritional breakdown of Stuffed Broiled Portabella Mushrooms calories by ingredient

Introduction

Excellent as a main dish with a salad or in a sandwich (bread not included in the nutritional info)
I fix multiples of the filling and bag it in serving portions and freeze them. Makes a quick fix dinner and I wash the saute pan once. Excellent as a main dish with a salad or in a sandwich (bread not included in the nutritional info)
I fix multiples of the filling and bag it in serving portions and freeze them. Makes a quick fix dinner and I wash the saute pan once.

Minutes to Prepare: 10

Minutes to Cook: 8

Number of Servings: 2

Ingredients

2 portabella mushrooms

1/4 cup chopped onion

1/4 cup sliced red pepper

1/4 cup chopped zuchini

2 cups fresh spinach (washed and dried)

1 clove garlic minced

2 tbsp flax seed meal

1tbsp olive oil

2 slices of tomato

1 oz. mozzarella cheese grated

2 tsp parmesan cheese

balsamic vinegar

Directions

Spray a foil lined baking sheet with cooking spray and place the caps (no stem) on it upside down.

preheat the broiler or oven to 500 deg F.

Toss the onions, peppers, zucchini garlic and spinach with the olive oil. Heat a saute pan over medium high heat and add the vegatable mixture and cook till crisp tender. 2 - 3 minutes. (The spinach will reduce quite a bit) Remove from heat.

Sprinkle 1 tbsp flax meal in each mushroom cap and divide the cooked vegetables between the two mushrooms. Top with each with a tomato slice and sprinkle with balsamic vinegar lightly. Sprinkle half of the mozzarella cheese and parmesan cheese on each. Broil or bake for 6 - 8 minutes till the cheese is melted and slightly browned.

Number of Servings: 2

Recipe submitted by SparkPeople user JAN581.