Stuffed Portabella Mushroom Caps - HG Inspired
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 132.1
- Total Fat: 4.7 g
- Cholesterol: 18.6 mg
- Sodium: 1,070.0 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 4.2 g
- Protein: 10.7 g
View full nutritional breakdown of Stuffed Portabella Mushroom Caps - HG Inspired calories by ingredient
Introduction
These are amazingly huge stuffed mushroom caps for very few calories. I got the recipe from Hungry Girl and altered it to my own tastes. Hope you enjoy! These are amazingly huge stuffed mushroom caps for very few calories. I got the recipe from Hungry Girl and altered it to my own tastes. Hope you enjoy!Number of Servings: 2
Ingredients
-
3 wedges Light Laughing Cow Cheese (a lot will be left in bowl)
1/2 tsp salt
Dash of Thyme
1 large summer squash
2 large portabella mushroom caps
2 tbsp parmesan cheese
Directions
Preheat oven to 375 degrees.
In a bowl, combine cheese wedges, salt, and thyme. Mix until smooth. Set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
Add squash to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of heavy-duty foil on a baking sheet. Lightly mist mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps -- there will be a lot, so pack it in! Sprinkle with Parmesan cheese.
Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 23 - 25 minutes, until mushrooms are soft and tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with additional salt, pepper and thyme. Enjoy!
MAKES 2 SERVINGS
Number of Servings: 2
Recipe submitted by SparkPeople user MYFACEWITHIN.
In a bowl, combine cheese wedges, salt, and thyme. Mix until smooth. Set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
Add squash to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of heavy-duty foil on a baking sheet. Lightly mist mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps -- there will be a lot, so pack it in! Sprinkle with Parmesan cheese.
Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 23 - 25 minutes, until mushrooms are soft and tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with additional salt, pepper and thyme. Enjoy!
MAKES 2 SERVINGS
Number of Servings: 2
Recipe submitted by SparkPeople user MYFACEWITHIN.