Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
Recipe type: Side Dishes - Carbs
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 large Portobello mushrooms
  • ⅓ cup + 1 tbsp. vegetable broth
  • ¾ tsp. garlic powder
  • ¾ cup chopped onion
  • 1½ tsp. minced garlic
  • 1½ cups chopped tomatoes
  • 2 tsp. Italian seasoning
  • ½ cup seasoned bread crumbs
  • 3 tbsp. grated nonfat Parmesan cheese
  • ¾ cups shredded nonfat mozzarella cheese
  • ¼ cup shredded reduced-fat mozzarella cheese
  1. Preheat oven to 425°F. Spray shallow baking dish with cooking spray. Remove stems from mushroom caps; chop and set aside. Place mushroom caps, smooth side down, in baking dish; pour ⅓ cup vegetable broth over mushrooms. Sprinkle with garlic powder; cover dish with foil and bake 13 to 15 minutes, until tender.
  2. Spray nonstick skillet with cooking spray; add 1 tablespoon vegetable broth and heat over medium-high heat. Add onion and garlic to skillet; cook, stirring occasionally, until onion is transparent and softened. Add mushroom stems, tomatoes and Italian seasoning; cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Remove from heat; sir in bread crumbs and Parmesan cheese and mix well. Divide mixture among mushroom caps. Combine cheeses in plastic bag; shake until mixed. Sprinkle cheese over mushroom caps.
  3. If not serving immediately, cover with plastic wrap or foil and refrigerate until ready to serve. Preheat broiler on high heat; remove wrap and broil mushrooms until cheese is melted and lightly browned.
Nutrition Information
Calories: 102 Fat: 1g Carbohydrates: 13g Sodium: 340mg Fiber: 2g Protein: 10g Cholesterol: 1mg


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