Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you can't find whole portobello mushrooms, use about 24 cremini or large button mushrooms instead.

Elaine Magee
Recipe by Cooking Light April 2002

Gallery

Recipe Summary test

Yield:
6 servings (serving size: 1 mushroom)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.

  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chopped mushroom stems and garlic; sauté 3 minutes, stirring often. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; cool 3 minutes. Add cheeses, onions, and peppers; stir until smooth. Spread cheese mixture evenly into mushroom caps.

  • Combine egg substitute and flour in a small bowl; stir well with a whisk. Place breadcrumbs in a shallow dish. Working with one mushroom cap at a time, dip, cheese side up, into egg mixture; dredge in breadcrumbs, coating only the mushroom cap. Place mushroom cap, cheese side up, on a baking sheet coated with cooking spray. Repeat procedure with remaining mushroom caps, egg mixture, and breadcrumbs. Lightly coat stuffed mushrooms with cooking spray. Bake at 450° for 25 minutes or until tender and lightly browned.

Nutrition Facts

127 calories; calories from fat 30%; fat 4.2g; saturated fat 2.1g; mono fat 1.3g; poly fat 0.6g; protein 6.5g; carbohydrates 12.3g; fiber 1g; cholesterol 9mg; iron 1.4mg; sodium 222mg; calcium 77mg.
Advertisement