Stuffed Portobellos

Stuffed Portobellos Karry Hosford


  • 6 (4-inch) portobello caps
  • 1 1/3 cups frozen soy crumbles, thawed
  • 3/4 cup canned diced tomatoes, drained
  • 1/2 cup minced green onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons 1/3-less-fat cream cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • Cooking spray


Preheat oven to 350°.

Remove and discard stems from the mushrooms. Remove brown gills from undersides of mushrooms using a spoon; discard gills.

Combine soy crumbles and next 9 ingredients (through garlic) in a medium bowl. Spoon 1/3 cup soy mixture into each mushroom cap. Place caps on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until the mushrooms are tender and tops are lightly browned.

    "After making a Cooking Light recipe for burritos using soy crumbles, my daughter, Jessica, suggested using the crumbles in a low-fat version of Italian sausage-stuffed portobellos. This makes a great meal with wild rice and a mixed green salad." -Mary Gleason Best, Brighton, MI
  • Yield: 6 servings (serving size: 1 stuffed cap)

Nutritional Information

Calories per serving: 124
Caloriesfromfat per serving: 15%
Fat per serving: 2g
Saturated fat per serving: 0.6g
Monounsaturated fat per serving: 0.5g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 13.4g
Carbohydrate per serving: 13.4g
Fiber per serving: 5g
Cholesterol per serving: 3mg
Iron per serving: 0.9mg
Sodium per serving: 541mg
Calcium per serving: 47mg

Good to Know

Packed with protein, this dish is a great source of fiber. Try fat-free cream cheese.