Yesterday, I wanted to make stuffed portabella mushrooms and didn't even know where to begin... so I did what I always do and googled it! Here is what I found.
Yummiest stuffed portabella recipe ever!!!
Of course I had to modify the recipe quite a bit to suit our new low fat, low cholesterol, lower calorie taste. OKAY, honestly... I only used this as a guideline since I was just making 2 and didn't like some of the ingredients... but they do look good, right?
Here is what I came up with...
stuffing:
I used 3 wedges of low fat laughing cow cheese
1 T of low fat parmesan cheese
1 handful part skim mozzarella for stuffing
I did not use chili powder
I finely chopped 5 sun-dried tomatoes
1 T of olive oil mayo
a lil' dried basil, salt, and pepper
3 palm fulls of whole wheat bread crumbs
I mixed it all up and set it aside... while I prepared the following in a skillet with a lil' EVO
1 T crushed garlic
1/4 cup finely chopped red onion
as much fresh spinach as I could stuff the pan (~half a bag)
when this was all cooked and smelling good, I mixed into the "cheesy" mix. Mix all together and stuff the prepared mushrooms.
Mushroom prep:
wipe outside clean with damp paper towel
clean out "gills" and stem with a spoon and/or knife, wipe clean
stuff and bake:
after stuffing, I put a lil' mozzarella, parmesan, and bread crumbs on top
baked for 20 min at 400 degrees
YUMMO!!!
<3 Mel
p.s. I didn't get a chance to take a pic before we gobbled 'em up... maybe next time. ;)
