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Stuffed Portobello Mushrooms

4   medium portobello mushroom caps (3-4 in./7.5-10 cm in diameter)
1   tbsp (15 mL) Italian salad dressing or olive oil
3   medium plum tomatoes, seeded and chopped
2   tbsp (30 mL) snipped fresh basil leaves
2   garlic cloves, pressed
3/4   cup (175 mL) shredded Italian cheese blend
2   tbsp (30 mL) seasoned dry bread crumbs
  1. Preheat oven to 425°F (220°C). Brush outside only of mushrooms with dressing. Place mushrooms, gill side up, on Large Sheet Pan.
  2. Combine tomatoes, basil and pressed garlic in small mixing bowl. Add cheese and bread crumbs; mix gently.
  3. Scoop mixture evenly into mushrooms. Bake 16-18 minutes or until mushrooms are tender. Remove mushrooms to serving plate using Slotted Turner. To serve, cut mushrooms in half.

Yield: 8 servings

Nutrients per serving: (1/2 mushroom): Calories 60, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 4 g, Fiber 1 g, Protein 4 g