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Nutrition Facts
Serving Size 354 g
(Approx. 3 Servings)
Amount Per Serving
Calories 140 Calories From Fat 10
% Daily Value*
Total Fat 1 g 1%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 400 mg 17%
Total Carbohydrate 18 g 6%
Dietary Fiber 4 g 17%
Sugars 9 g
Protein 17 g
Vitamin A 40% Iron 6%
Vitamin C 110% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mushroom Veggie Stacks
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
3  People


Recipe makes 3 Servings

1 Tbsp non-stick cooking spray, about a 10 second spray
6 portobello mushrooms, stems removed
1 medium zucchini, sliced lengthwise 1/4-inch thick
1 medium red onion, cut into 1/2-inch slices
1 red bell pepper, stem removed and cut into 3 pieces
3 garlic, peeled and chopped
6 basil leaves
1 cup(s) fat-free mozzarella cheese
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Heat the oven to 450°F.
Line a large baking sheet with foil and spray with non-stick cooking spray.
Arrange the mushrooms, zucchini, red onion and bell pepper on the baking sheet and lightly spray each side with non-stick cooking spray.
Season the vegetables with chopped garlic.
Bake the vegetables on the center oven rack for 15 to 25 minutes or until browned.
Remove the baking sheet from the oven.
Place a mushroom on the bottom with the gill side up and layer mushroom with a slice of zucchini, red onion, red pepper, 2 basil leaves, 1/3 cup mozzarella cheese and mushroom gill side down.
Place these stacks back on baking sheet and bake in the oven 5 more to melt cheese.



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