Veggie Stuffed Portobella Mushroom Cap
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
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
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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.
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.
Member Ratings For This Recipe
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