Stuffed Mushroom

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 189.6
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 67.4 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.6 g

View full nutritional breakdown of Stuffed Mushroom calories by ingredient
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Introduction

For vegetarians & vegans who are looking for a healthy meal with under 200 calories that still tastes great.... For vegetarians & vegans who are looking for a healthy meal with under 200 calories that still tastes great....
Number of Servings: 1

Ingredients

    1 Large Mushroom
    1 Cup Baby Spinach (fresh & washed)
    1 Carrot (peeled & sliced)
    3 tbsp lentils
    1 tsp olive oil
    70 grams boiled brown rice

Directions

Pre-heat oven to 180 degress celcius.

FILLING
In a pan, heat the oil and add the sliced carrots. Stir until cooked 3/4. It may be helpful to add a few drops of water to stop burning or use a non-stick pan.
Place the lentils in a seperate saucer and bring to the boil until cooked (just soft).
After the carrots have finished cooking, add the lentils to them (drain them from water before doing this) and mix well while still on the stove.
Add in the baby spinach and fold in well until they slightly collapse. Take filling of heat and set aside.

MUSHROOM (Try and select a very large mushroom to make it easier to stuff).
Wash and clean the mushroom.
Take the stem off the mushroom and remove as much of the inside as you possibly can. Spoon in the filling taking care not to overfill.
Place the mushroom on a tray and put in a heated oven for about 10 minutes.
Take out when mushroom is cooked (remember all the other ingredients are cooked and do not need to stay in there for long).
Serve on a plate with the 70 grams boiled brown rice and enjoy.

Note: The filling may be enough for more than one mushroom. Ingredients may be changed to include other vegetables depending on persons taste.
Herbs and spices may be added to taste.
Remember, if you add, change or remove any ingredients, adjust the calories accordingly.

Number of Servings: 1

Recipe submitted by SparkPeople user DIANNA05.

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