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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Donna's Portobello Mushrooms

Source: Donna Besong

Portabello mushrooms stuffed with cheeses and vegetables that can be served as an appetizer, main course, or side dish. **WINNER OF THE dLIFE 2009 RECIPE CONTEST**

Rating:
Prep Time:	15 minutes
Cook Time:	30 minutes
Difficulty:	Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	246.3

Total Carbs	8.9 g

Dietary Fiber	2.0 g

Sugars	2.6 g

Total Fat	17.6 g

Saturated Fat	7.0 g

Unsaturated Fat	0.7 g

Potassium	466.5 mg

Protein	16.1 g

Sodium	381.3 mg

Dietary Exchanges 17.6 Fat, 1.4 Vegetables, 1.7 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 pinch black pepper 1.0
1 tbsp grated Parmesan cheese 2.0
2 each fresh portobello mushroom 0.25
0 1/4 cup chopped tomato 1.0
1 each large garlic cloves 0.5
0 1/2 each small green bell peppers 3.0
3 each fresh basil leaves 1.0
1 oz chopped parsley 1.0
1 pinch salt 3.0
3 tsp olive oil 0.75
0 3/4 cup shredded mozzarella cheese

Directions

Preheat oven to 375°F.
In medium mixing bown, mix tomato, garlic, green pepper, basil, parsley, salt, pepper, and 2 teaspoons olive oil. Set aside.
In small mixing bowl, blend mozzarella and parmesan cheeses. Set aside.
In small skillet, add 1 teaspoon olive oil and heat over medium. Place mushrooms in skillet and sauté for 3 to 5 minutes on each side.
Remove skillet from heat. Divide and spoon cheese mixture onto each mushroom. Top each mushroom with vegetable mix.
Place mushrooms in oven proof baking dish. Bake until cheese is melted, about 15 to 20 minutes.