Dinner

Veggie Stuffed Portobella Mushroom Cap is for Dinner.

Veggie Stuffed Portobella Mushroom Cap takes 20 minutes to prepare.

Veggie Stuffed Portobella Mushroom Cap takes 30 minutes to cook.

Veggie Stuffed Portobella Mushroom Cap makes 2 servings.

The ingredients for Veggie Stuffed Portobella Mushroom Cap are:

2 Large Portrobella Mushrooms
1 Cup of diced bell peppers
1/2 med. yellow onion
1 Cup Fresh Spinach
2 Tbsp Piladelpha Light Cream Cheese
1 Tbsp Goat Cheese
1 1/2 Tbsp Dried bread crumbs ( I used Wheat)
1/4 Cup chopped green onions
1 garlic clove

Here is how you make Veggie Stuffed Portobella Mushroom Cap:

Preheat Oven to 350*Chop onion, garlic, and bell peppers--sautee with pam over med-high heat until soft. Salt and pepper to taste. Move to mixing bowl.Chop stem of mushroom and add to pan with spinach; cook until slighly wilted. Add spinach/stem to onions. Add 1 tbsp bread crumbs and cream cheese. Mix until combined. Top mushroom with filling. Top with 1 tbsp of goat cheese and 1/2 tbsp of bread crumbs. Cook for 30 minutes and Enjoy!Number of Servings: 2Recipe submitted by SparkPeople user SSIROIS.

The nutritional information for Veggie Stuffed Portobella Mushroom Cap is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 166.9

• Total Fat: 6.6 g
• Cholesterol: 14.1 mg
• Sodium: 336.3 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 4.4 g
• Protein: 9.1 g