Italian

Stuffed Portablla Mushrooms is for Side Dish.

Stuffed Portablla Mushrooms takes 10 minutes to prepare.

Stuffed Portablla Mushrooms takes 30 minutes to cook.

Stuffed Portablla Mushrooms makes 6 servings.

The ingredients for Stuffed Portablla Mushrooms are:

10-12 baby portabella mushrooms, cleaned, stems removed
1 cup chopped zucchini
2 chopped plum tomatoes
1 chopped medium red onion
2-3 tbsps. chopped fresh flat leaf parsley
1 garlic clove crushed or 1 tbsp. garlic powder
salt & freshly ground pepper
1/2 cup seasoned bread crumbs (try to get whole wheat)
4 tbsp. Extra Virgin Olive Oil
1/2 cup part skim Ricotta cheese or crumbled Feta

Here is how you make Stuffed Portablla Mushrooms:

Makes 6 servings. 2 per person.Preheat oven to 350 F. Line a baking sheet with tin foil and spray with Pam or other light cooking spray. Clean mushrooms & remove stems. Place on baking sheet evenly, tops down. Chop veggies & parsley and put all in a mixing bowl. Crush garlic into bowl. Drizzle 2 tbsps. Olive Oil into bowl. Season with salt & Pepper. Mix with your hands. Pile an even amount of the veggie mixture onto each mushroom. Use your hands to do this, as the veggies will tend to fall off. Sprinkle each mushroom with bread crumbs, evenly over top of the veggies. Drizzle remaining 2 tbsps. olive oil over top of the mixture on the mushrooms. Bake in oven for approx. 25 mins. Remove from oven and top with Feta if using. Put under broiler for 4 mins. Serve with a dollop of Ricotta cheese on top, if you didn't use Feta.Number of Servings: 6Recipe submitted by SparkPeople user SASHA5515.

The nutritional information for Stuffed Portablla Mushrooms is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 185.0

• Total Fat: 11.8 g
• Cholesterol: 6.5 mg
• Sodium: 236.7 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 2.8 g
• Protein: 6.1 g

Stuffed Portablla Mushrooms is Italian cuisine.

The dietary needs meet for Stuffed Portablla Mushrooms is Vegetarian