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Nutrition Facts
Serving Size 264 g
(Approx. 4 Servings)
Amount Per Serving
Calories 190 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 220 mg 9%
Total Carbohydrate 18 g 6%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 8 g
Vitamin A 70% Iron 10%
Vitamin C 130% Calcium 15%
*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.
Vegetable Stuffed Portobello Mushrooms
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

4 portobello mushrooms
2 Tbsp olive oil, divided use
1 cup(s) onion, diced
1 cup(s) zucchini, diced
1 cup(s) broccoli, chopped
1 red bell pepper, chopped
1/4 cup(s) breadcrumbs
2 cup(s) spinach
1/4 Tsp garlic powder
1/4 cup(s) Parmesan cheese, grated
1/4 cup(s) part skim mozzarella cheese, shredded
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Preheat oven to 400ºF. Line a baking sheet with foil and set aside.
Remove stems and gills from mushrooms and discard.
Brush mushrooms lightly with 1 tablespoon olive oil. Set aside.
Heat remaining olive oil in a large non stick pan on medium-high.
Add onions, zucchini, broccoli, and red bell pepper to hot pan. Sauté several minutes until onions are translucent. Remove from heat.
Place vegetables in a bowl along with breadcrumbs, spinach, garlic powder and Parmesan cheese. Mix well.
Evenly distribute vegetable mixture among portobello caps.
Top with mozzarella then bake 15 minutes or until cheese is bubbly. Serve immediately.



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