Roasted Goat Cheese-Stuffed Portobellos
Serve with a mixture of sautéed sliced snap peas, radishes, and hot cooked brown rice. To make this a vegetarian main, simply skip the prosciutto.
Recipe by Cooking Light June 2017
204 calories; fat 11.5g; saturated fat 5.1g; mono fat 4.5g; poly fat 0.8g; protein 13g; carbohydrates 14g; fiber 3g; cholesterol 21mg; iron 2mg; sodium 488mg; calcium 48mg; sugars 3g.