Stuffed Portobellos Recipe

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Stuffed Portobellos
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Ingredients:

Directions:

  1. Preheat oven to 375*. Heat a large non-stick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper to taste and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer the caps to a baking dish. Return the pan to the stove and add oil, garlic and onion. Saute 3 minutes then add the spinach to the pan and let it wilt. Add the chopped artichoke hearts. Season with salt & pepper. Add thyme and 1/2 cup of the cheese. Add chopped toast and dampen with stock. Top each mushroom cap with a mound of stuffing using all of it evenly divided among the caps. Top each cap with the remaining cheese. Bake for 15 minutes or until hot. Can be made ahead and refrigerated but adjust baking time accordingly if caps are cold when going into the oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 327.11 Kcal (1370 kJ)
Calories from fat 162.62 Kcal
% Daily Value*
Total Fat 18.07g 28%
Cholesterol 53.24mg 18%
Sodium 691.39mg 29%
Potassium 519.15mg 11%
Total Carbs 18.73g 6%
Sugars 1.7g 7%
Dietary Fiber 3.18g 13%
Protein 20.5g 41%
Vitamin C 32.6mg 54%
Iron 3.1mg 17%
Calcium 100.3mg 10%
Amount Per 100 g
Calories 130.63 Kcal (547 kJ)
Calories from fat 64.94 Kcal
% Daily Value*
Total Fat 7.22g 28%
Cholesterol 21.26mg 18%
Sodium 276.11mg 29%
Potassium 207.32mg 11%
Total Carbs 7.48g 6%
Sugars 0.68g 7%
Dietary Fiber 1.27g 13%
Protein 8.19g 41%
Vitamin C 13mg 54%
Iron 1.3mg 17%
Calcium 40.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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