Stuffed Portabella Mushrooms

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.4
  • Total Fat: 7.3 g
  • Cholesterol: 14.1 mg
  • Sodium: 431.8 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 20.7 g

View full nutritional breakdown of Stuffed Portabella Mushrooms calories by ingredient
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Very tasty, low-fat and spicy way to stuff Portabella mushrooms. Water chestnuts add texture. Very tasty, low-fat and spicy way to stuff Portabella mushrooms. Water chestnuts add texture.
Number of Servings: 4


    4 large Portabella Mushrooms;
    3 Turkey Italian Sausages;
    1/2 cup chopped Green Bell Peppers;
    3/4 cup chopped Onions;
    1 small can of sliced Water chestnuts;
    1/4 cup fresh chopped Celantro;
    Seasonings (salt, pepper, paprika, garlic powder, red
    pepper) as desired;
    1 10 oz. can of Rotel Diced tomatoes & Green Chiles;
    8 oz fat-free Ricotta cheese;
    1 oz part skim milk Mozzarella Cheese;
    1/4 cup Japanese Panko Style Bread Crumbs


Preheat oven to 350 degrees.
Remove stems and gills from 4 large Portabella
Remove 3 turkey sausages from casings and cook in
skillet until well done along with onions, mushroom
gills, green peppers and cilantro.
Add desired amount of salt, pepper, paprika, red
pepper and thyme to mixture.
Mix in one 10oz. can of Rotel with tomatoes and
green chiles and simmer approx. 10 minutes.
Add 1 small can of sliced water chestnuts to mixture.
Mix in Ricotta cheese.
Fill each Portabella mushroom cap with mixture.
Sprinkle each mushroom cap with mozzarella cheese
and bread crumbs.
Cook in oven 25 to 30 minutes or until mushrooms are
done and cheese is melted.

Serving Size: Makes 4 large stuffed portabella mushrooms

Number of Servings: 4

Recipe submitted by SparkPeople user JANJAN999.

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