I love portobello mushrooms in just about any dish. They are hearty and filling and just delicious. This recipe for Stuffed Portobello Mushrooms has been slimmed down to save calories without sacrificing any of the delicious taste.
Slimmed Down Stuffed Portobello Mushrooms
They are easy to make and use A Go Veggie Parmesan and Monterrey Jack cheese, so the recipe suits a vegetarian lifestyle.
Make them earlier in the day and just cook them when ready for a delicious side dish.
This recipe has 227 calories and 10 grams of protein.
Do you find that you use Portobello mushrooms as a meat replacement, or do you keep it for side dishes?
- 2 Portobello mushrooms, stem removed, brown gills scraped out
- 1/4 cup spinach leaves, chiffonade cut
- 4 shitake mushrooms, diced
- 2 tbsp sliced red peppers
- 2 tbsp spring onions
- 4 cloves garlic, diced
- 8 tsp Parmesan, grated finely
- 1/4 c Panko bread crumbs
- splash of white wine
- 2 tsp dijon mustard
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cups Go Veggie Monterrey jack cheese
- dash of salt and pepper
- Mix together mustard, 1/2 tbsp olive oil, and balsamic vinegar. Brush mushrooms with mixture and put in a plastic bag to marinate for at least an hour.
- Preheat oven to 350 degrees.
- Saute diced mushrooms, peppers, spring onion, spinach, and garlic in a remaining 1/2 tbsp of olive oil for about 5 minutes.
- Add a splash of white wine of your choice and continue to cook til spinach is wilted.
- Remove from heat and stir in Panko bread crumbs, allow to cool. Once fairly cool, add the Parmesan to the mixture and stir to combine.
- Remove Portobello mushrooms from the fridge and assemble by adding mixture from frying pan.
- Top the mushrooms with the Go Veggie Monterrey Jack cheese.
Place mushrooms on a baking sheet and cook for 25 minutes, broiling on high for the last 5.