Veggie Stuffed Portobella Mushroom Cap

Veggie Stuffed Portobella Mushroom Cap

4.8 of 5 (5)
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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
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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.

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.

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Member Ratings For This Recipe


  • Incredible!
    - 4/2/18

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  • Incredible!
    Very tasty! Even my boyfriend, who is pepper and onion hesitant, loved them! - 12/30/12

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  • Incredible!
    yum! Used vegan cream cheese... - 4/20/11

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  • Just loved them. Husband said this is a keeper! - 3/15/11

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  • Incredible!
    Awesome recipe- very flavorfull!!!! - 9/24/10

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