Stuffed Portobella Mushrooms

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 97.7

Total Fat: 2.5 g
Cholesterol: 8.1 mg
Sodium: 359.4 mg
Total Carbs: 9.2 g
Dietary Fiber: 2.0 g
Protein: 10.6 g

View full nutritional breakdown of Stuffed Portobella Mushrooms calories by ingredient

Introduction

* *Portobella Mushrooms, 24 oz (remove)
* Chef's cupbaord italian style bread crumbs, 0.33 cup (remove)
* Reggano parmesan and romano cheese, grated, 4 tbsp (remove)
* roundy;s reduced fat low moisture part-skim mozzarella shredded cheese, .75 cup (remove)
* roundy's organics primavera pasta sauce, .75 cup (remove)
frozen spinach
garlic powder to taste
italian seaon to taste
salt to taste
2 egg whites

* *Portobella Mushrooms, 24 oz (remove)
* Chef's cupbaord italian style bread crumbs, 0.33 cup (remove)
* Reggano parmesan and romano cheese, grated, 4 tbsp (remove)
* roundy;s reduced fat low moisture part-skim mozzarella shredded cheese, .75 cup (remove)
* roundy's organics primavera pasta sauce, .75 cup (remove)
frozen spinach
garlic powder to taste
italian seaon to taste
salt to taste
2 egg whites

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 8

Ingredients

* *Portobella Mushrooms, 24 oz (remove)

* Chef's cupbaord italian style bread crumbs, 0.33 cup (remove)

* Reggano parmesan and romano cheese, grated, 4 tbsp (remove)

* roundy;s reduced fat low moisture part-skim mozzarella shredded cheese, .75 cup (remove)

* roundy's organics primavera pasta sauce, .75 cup (remove)

frozen spinach

garlic powder to taste

italian seaon to taste

salt to taste

2 egg whites

Directions

Clean mushrooms
set mozzarella aside
Combine remaining ingred. and mix well.
spread into caps
and bake at 350 for 15 minutes.
remove and toop w mozarella and broil until bubbly

Number of Servings: 8

Recipe submitted by SparkPeople user BETHIE0828.