Dinner

Lowfat Stuffed Portabella Mushrooms is for Dinner.

Lowfat Stuffed Portabella Mushrooms takes 20 minutes to prepare.

Lowfat Stuffed Portabella Mushrooms takes 20 minutes to cook.

Lowfat Stuffed Portabella Mushrooms makes 3 servings.

The ingredients for Lowfat Stuffed Portabella Mushrooms are:

3 large Portabella Mushrooms
3/4 cup Chicken Broth (I use Swanson)
1 Celery Stalk, chopped
2 tbsp. chopped onion
1/4 cup Italian Bread Crumbs (I use Progresso)
1/4 cup Panko Japanese Bread crumbs
2 tbsp. Athenos Reduced Fat Crumbled Feta Cheese
1/2 cup chopped raw mushrooms (you can use the stems)

Here is how you make Lowfat Stuffed Portabella Mushrooms:

Remove stems and inside of mushrooms. Chop stems & set aside. Spray pan with Pam and cook mushrooms on both sides...about 3 minutes each side. Add chicken broth & cook for about 10 minutes more. Then put in a baking dish (I line it with foil...less dishes to wash).While the mushrooms are cooking, chop onion & celery and mix with mushroom stems. Cook this in the same pan the mushrooms were in. When done, add both types of bread crumbs & Feta cheese.Top the mushrooms with the above mixture & then top with parmesan cheese. Cover with aluminum foil.Cook for 20 minutes or until mushrooms are tender. ENJOY Number of Servings: 3Recipe submitted by SparkPeople user SHYLO19634.

The nutritional information for Lowfat Stuffed Portabella Mushrooms is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 105.2

• Total Fat: 1.5 g
• Cholesterol: 3.7 mg
• Sodium: 485.2 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 1.3 g
• Protein: 4.4 g

The dietary needs meet for Lowfat Stuffed Portabella Mushrooms is Low Fat