Stuffed Portobello Mushrooms
Recipe of the day. Cooking time 25 min.
6 medium portobello mushrooms or about 20 smaller crimini/baby bella mushrooms
1/4 cup balsamic vinegar optional
1/2 bell pepper or 1 tomato as a garnish
1 1/2 cups spinach
2 cloves garlic
1/2 small onion
1/2 tsp olive oil*
1/2 tsp salt
1/2 tsp pepper
Every day recipe Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian dish
* Substitute vegetable broth for oil during the Strict Phase (w/o oil) of your personalized metabolic balance® plan, or do not use this recipe.
Heat up the oven to 375.
Combine garlic, onion, Wasa, spinach, sea salt, pepper and small amount of olive oil in food processor.
Brush caps with a little olive oil and stuff them with spinach mixture.
Grill then for about 10-15 minutes until they release their moisture and are slightly softened. Also really good with balsamic vinegar sprinkled over mushroom tops after grilling.
Carefully remove them from the cookie sheet with tongs or a spatula and add a few small pieces of chopped bell pepper or tomato to the top to decorate.
228 calories; protein 12g; carbohydrates 6g; fat 7g; cholesterol 10mg; sodium 180mg.