Stuffed Portabella Mushrooms Low Fat Recipes
STUFFED PORTABELLA MUSHROOMS (LOW FAT!)
Make and share this Stuffed Portabella Mushrooms (Low Fat!) recipe from Food.com.
Provided by BellaBooDaisy
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine cheese, butter, onion and spinach in a skillet over medium-low heat until cheese is melted.
- Scrap the underside of the mushroom caps. Chop and add to skillet.
- Fill each mushroom cap with ¼ of the cheese mixture.
- Bake at 350* for 15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 63.9, Fat 4.2, SaturatedFat 2.5, Cholesterol 7.7, Sodium 43.9, Carbohydrate 5.5, Fiber 1.6, Sugar 2, Protein 2.6
DIABETIC, LOW-FAT GRILLED PORTABELLA MUSHROOMS
Make and share this Diabetic, Low-Fat Grilled Portabella Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine the garlic, rosemary, olive oil, and vinegar.
- Mix well.
- Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture.
- Cover and refrigerate for 30 minutes.
- Preheat the grill or oven broiler.
- Grill the mushrooms on low heat, or place them on a rack that is low in the oven.
- Cook each side of the Portobello for 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 159, Fat 13.9, SaturatedFat 1.9, Sodium 12.4, Carbohydrate 7.5, Fiber 1.3, Sugar 4.5, Protein 2.1
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!
Provided by Aimee Dorrell
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
- Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
- Cook on the preheated grill until tender, 7 to 8 minutes.
- While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
- Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g
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