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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**

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
2 1/2 Fat , 1 1/2 Vegetables , 2 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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2 each  fresh portobello mushroom
0 1/4 cup  chopped tomato
1 each  large garlic cloves
0 1/2 each  small green bell peppers
3 each  fresh basil leaves
1 oz  chopped parsley
1 pinch  salt
3 tsp  olive oil
0 3/4 cup  shredded mozzarella cheese
1 pinch  black pepper
1 tbsp  grated Parmesan cheese
  1. Preheat oven to 375°F.
  2. In medium mixing bown, mix tomato, garlic, green pepper, basil, parsley, salt, pepper, and 2 teaspoons olive oil. Set aside.
  3. In small mixing bowl, blend mozzarella and parmesan cheeses. Set aside.
  4. 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.
  5. Remove skillet from heat. Divide and spoon cheese mixture onto each mushroom. Top each mushroom with vegetable mix.
  6. Place mushrooms in oven proof baking dish. Bake until cheese is melted, about 15 to 20 minutes.

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