Stuffed Portabella Mushroom Caps
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 335.3
- Total Fat: 23.4 g
- Cholesterol: 50.0 mg
- Sodium: 660.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.0 g
- Protein: 18.5 g
View full nutritional breakdown of Stuffed Portabella Mushroom Caps calories by ingredient
Introduction
These stuffed Portabella caps makes a great entrees, or, if you have enough calories to use, they can be a delicious side dish. This recipe is for one stuffed mushroom cap. Multiply it by the number of people you wish to serve. These stuffed Portabella caps makes a great entrees, or, if you have enough calories to use, they can be a delicious side dish. This recipe is for one stuffed mushroom cap. Multiply it by the number of people you wish to serve.Number of Servings: 1
Ingredients
-
1 Large Portabella Mushroom Cap, rinsed
1 tbsp I Can't Believe It's Not Butter spread
2 oz Heini's All Natural Garden Vegetable Cheese
1/4 Medium Red Onion, diced
1/6 Green Bell Pepper, diced
1 tbsp Real Turkey Bacon Bits
Salt
Pepper
Olive Oil Cooking Spray
Directions
Preheat oven to 400 degrees f. Dice onions and bell peppers. Generously coat a medium frying pan with olive oil cooking spray and place over medium heat. Add diced onions and bell peppers, and saute until pliant. Remove from heat. Pour about 1/8 of an inch or water into the bottom of a baking pan. (A cake pan will do in a pinch.) Rinse Portabella caps and place upside-down in pan (with gills facing up.) Very gently spread I Can't Believe It's Not Butter over the inside of the cap. Sprinkle with salt and pepper. Add 1 1/2 oz of cheese, and then add onions, bell peppers, and turkey bacon bits. Cover pan with aluminum foil and bake in oven at 400 for about 15 minutes. Top with the remaining 1/5 oz of cheese, and replace in over for another 5 to 6 minutes.
Serving Size: Makes 1 Serving
Serving Size: Makes 1 Serving
Member Ratings For This Recipe
-
NEPTUNE1939
-
PWILLOW1
-
RO2BENT
-
LIVEANDLAUGH
-
ICUC2ONWARD