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SkinnyMS

Veggie Stuffed Portobello Mushrooms

These mushrooms are stuffed with delicious and nutritious ingredients that cannot be denied.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Universal
Keyword: Budget-Friendly, Gluten-Free, Low-Carb, Quick and Easy
Servings: 4 people
Calories: 116kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 4 portobello mushrooms stems removed
  • 1 zucchini diced
  • 1 bell pepper yellow, orange, or red - diced
  • 1 garlic clove minced
  • 1/4 cup red onion chopped
  • 2 tablespoons thyme leaves minced
  • 1 teaspoon paprika
  • 2 1/2 tablespoons olive oil divided
  • 1/4 teaspoon kosher or sea salt divided
  • 1/4 teaspoon black pepper divided

Instructions

  • 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.

Nutrition

Serving: 1stuffed mushroom | Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 7mg | Fiber: 2g | Sugar: 6g |
SmartPoints (Freestyle): 4
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SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4