Stuffed Portobello Mushrooms Recipe

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Stuffed Portobello Mushrooms
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Ingredients:

Directions:

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Trim the stems from the mushrooms and use a spoon to scrape out the gills. Set mushrooms aside.
  3. Coat a large nonstick pan with cooking spray and add the onions and thyme. Place the pan over medium heat, cover, and cook for several minutes, until the onions are tender. Add little water during cooking if the skillet becomes too dry.
  4. Add the spinach and garlic and saute for a minute or two until the spinach is wilted. Remove the skillet from the heat and stir in the tomatoes, couscous, and cheese.
  5. Place 1/4 of the mixture in the depression in each mushroom cap, mounding the top slightly. Spray the tops lightly with cooking spray. Place the stuffed mushrooms on a large baking sheet and bake, uncovered, for 15 minutes, until the mushrooms have become tender and the topping is lightly browned. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.62 Kcal (635 kJ)
Calories from fat 42 Kcal
% Daily Value*
Total Fat 4.67g 7%
Cholesterol 5.5mg 2%
Sodium 202.31mg 8%
Potassium 788.37mg 17%
Total Carbs 19.26g 6%
Sugars 3.76g 15%
Dietary Fiber 5.38g 22%
Protein 10.52g 21%
Vitamin C 10.9mg 18%
Vitamin A 1.2mg 39%
Iron 2.6mg 14%
Calcium 227.8mg 23%
Amount Per 100 g
Calories 60.28 Kcal (252 kJ)
Calories from fat 16.7 Kcal
% Daily Value*
Total Fat 1.86g 7%
Cholesterol 2.19mg 2%
Sodium 80.43mg 8%
Potassium 313.44mg 17%
Total Carbs 7.66g 6%
Sugars 1.49g 15%
Dietary Fiber 2.14g 22%
Protein 4.18g 21%
Vitamin C 4.3mg 18%
Vitamin A 0.5mg 39%
Iron 1mg 14%
Calcium 90.6mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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