Bruschetta-Stuffed Mushrooms
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Bruschetta-Stuffed Mushrooms calories by ingredient
Introduction
All the flavor of bruschetta, in a mushroom! All the flavor of bruschetta, in a mushroom!Number of Servings: 2
Ingredients
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2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed
2 T flax seed meal
1 T olive oil
1 T balsamic vinegar
1/2 Roma tomato, sliced
1 oz mozzarella cheese
2 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.
Member Ratings For This Recipe
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JIM*S_QUEENIE
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JWRIPPER
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NIGHTSKYSTAR
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DIY_DREAM
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EPS102
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SANSLU
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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
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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
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LITTLEAPPLEMOM
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HAZEL422
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JHMASSAGE
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JACQUEBB
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DIVERRDAN
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FITMAMABEAR7
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NEWEVERYMORNING
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HOSACK9900
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DRUIDWARRIOR
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GRAMPIAN
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SERENEMOM71
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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
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MADZI88
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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
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