Stuffed Portobello Mushrooms

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 167.7
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.7 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.5 g

View full nutritional breakdown of Stuffed Portobello Mushrooms calories by ingredient
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Steak of the vegetable world. Rice and veggies make a filling light main dish. Steak of the vegetable world. Rice and veggies make a filling light main dish.
Number of Servings: 4


    4 Medium Portobello mushrooms
    1 tbsp olive oil or vegetable oil
    1 medium carrot, finely diced
    1 medium onion, finely chopped
    1/2 sweet greem pepper, finely chopped
    1 (2) clove(s) garlic, squished
    1 cup cooked brown rice
    1 tbsp fresh basil
    1 tsp crumbled dried oregano
    salt and pepper to taste
    oilive oil for drizzling
    grated paresan cheese for sprinkling (optional, not included in nutritional facts)


Clean mushroom, remove stems, chop stems finely.
Heat oil in large skillet over medium heat. Add chopped stems, carrot, onion, greem pepper and garlic. Cook until veggies are softened- 8-10 minutes. Remove from head and stir in rice, basil, and oregano. Season to taste with salt and pepper (or don't your choice!)

Arrange mushrooms, gill side up, in lightly greaed baking dish. Fill caps with the rice mixture, packing it down lightly. Drizzle tops with a bit more olive oil and sprinkle parmesan cheese (if desired). Bake at 400 degrees F (200 C) for 20 to 30 minutes, until mushrooms are tender and filling is heated through.
Makes 4 servings.
From "The Clueless Vegetarian" by Evelyn Raab

Number of Servings: 4

Recipe submitted by SparkPeople user TALESEDRIN.

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