Wow your friends and family with these scrumptious Veggie Stuffed Portobello Mushrooms! Portobello mushrooms have a tender, chewy texture comparable to meat – without all the fat and calories. They come with an impressive list of medicinal and nutritional properties. Healers have recognized and praised them for centuries. We’ve decided to take this remarkable vegetable to the next level and stuff it with even more veggie goodness.
The mushrooms are loaded with a mouthwatering mixture of sautéed vegetables seasoned with flavorful spices. This recipe makes a light, satisfying lunch, or the perfect accompaniment to any main course. And have we mentioned its final presentation? Topped with the vibrant, colorful veggie mix, the mushrooms look like they could be a cooking magazine’s cover!
Yields: 4 servings | Serving Size: 1 stuffed mushroom | Calories: 116 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 7mg | Carbohydrates: 9g | Fiber: 2g | Sugar: 6g | Protein: 2g | SmartPoints (Freestyle): 4
- 4 portobello mushrooms, stems removed
- 1 zucchini, diced
- 1 yellow, orange, or red bell pepper, diced
- 1 clove garlic, minced
- 1/4 cup chopped red onion
- 2 tablespoons minced thyme leaves
- 1 teaspoon paprika
- 2 1/2 tablespoons olive oil, divided
- 1/4 teaspoon kosher or sea salt, divided
- 1/4 teaspoon black pepper, divided
- Turn on oven broiler.
- Remove stems from mushrooms. Rub oil on both top and underside to coat. Sprinkle with salt and pepper. Place on a foil-lined sheet tray under the broiler for 2 to 3 minutes. Flip and broil 2 to 3 minutes on the other side, until cooked through.
- Meanwhile, in a sauté pan over medium heat, add 1 1/2 tablespoons olive oil, vegetables, paprika, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook for 8 to 10 minutes until cooked through. Add garlic and cook for an additional 30 seconds. Once finished cooking, remove from heat and cover to keep warm.
- Add an even amount of vegetable mixture to each mushroom and serve.
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