Vegetarian Stuffed Mushrooms
Photo: Oxmoor House
Ingredients
- 4 large portobello mushroom caps
- 2 teaspoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/4 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 cups chopped tomato
- 1/3 cup chopped kalamata olives
- 1 cup fresh whole-grain breadcrumbs
- 1/2 cup (4 ounces) shredded fontina cheese
- 1/4 cup chopped fresh chives
Preparation
1. Preheat oven to 400°.
2. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.
3. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
4. Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.
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- Prep Time:
- Cook Time:
- Yield: Makes 4 servings (serving size: 1 mushroom)
Nutritional Information
| Calories per serving: | 189 |
|---|---|
| Fat per serving: | 11g |
| Saturated fat per serving: | 3g |
| Monounsaturated fat per serving: | 6g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 8g |
| Carbohydrates per serving: | 16g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 16mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 457mg |
| Calcium per serving: | 111mg |
Good to Know
Mushrooms are rich protein, potassium, and folate. See Health's stuffed tomato recipe for another tasty alternative.
This Recipe Is
Health
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