Pesto Stuffed Mushrooms

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 204.9
  • Total Fat: 9.5 g
  • Cholesterol: 8.7 mg
  • Sodium: 1,097.5 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 13.5 g

View full nutritional breakdown of Pesto Stuffed Mushrooms calories by ingredient
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Number of Servings: 2


    6 portabella mushrooms
    4 white mushrooms
    3 medium scallions
    1/2 tbs. Braswells Vidalia Onion Steak Sauce
    2 tsp minced garlic
    1/2 tsp salt
    1 tbs soy sauce
    1/2 tsp Italian seasoning
    2 tbs grated Parmesean cheese
    1 oz Mozerella (skim/reduced fat)
    3 tsp garlic oil


Preheat oven to 425 degrees
1. wash and de-stem the portabella mushrooms and place on a foil-covered baking sheet (I lightly oil the foiled sheet with cooking spray)
2. spread a tiny bit of the Vidalia Onion sauce onto each cap, covering it lightly but entirely
3. in a processor/blender, add stem pieces from teh portabella mushrooms, 4 white mushrooms, 3 chooped scallions, garlic, salt, soy, Italian seasoning, Parmesean, and ginger oil and blend until well mixed
4. put blended mix into each of the 6 portabella caps, dsitrbiuting evenly
5. top with a few shreds of mozerella
6. set pan into pre-heated oven and bake for 12-15 minutes or until cheese bubbles golden brown

Serving Size: makes 2 servings of 3 mushrooms each

Number of Servings: 2

Recipe submitted by SparkPeople user BELLEDECHARON.

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