Vegetarian Stuffed Mushrooms

Photo: Oxmoor House

For a wine pairing, try a big, lusty zinfandel for the deep flavors and cheesy richness of this vegetarian dish. Try Woodbridge Select Vineyard Series Fish Net Creek Old Vine Zinfandel, $11.

Yield: Makes 4 servings (serving size: 1 mushroom)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 11g
  • Saturated fat: 3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 8g
  • Carbohydrate: 16g
  • Fiber: 3g
  • Cholesterol: 16mg
  • Iron: 2mg
  • Sodium: 457mg
  • Calcium: 111mg

Ingredients

  • 4 large portobello mushroom caps
  • 2 teaspoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups chopped tomato
  • 1/3 cup chopped kalamata olives
  • 1 cup fresh whole-grain breadcrumbs
  • 1/2 cup (4 ounces) shredded fontina cheese
  • 1/4 cup chopped fresh chives

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.
  3. 3. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
  4. 4. Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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