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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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Donna's Stuffed Portabello 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:	20 minutes
Difficulty:	Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	236.7

Total Carbs	8.0 g

Dietary Fiber	1.8 g

Sugars	2.5 g

Total Fat	17.3 g

Saturated Fat	6.9 g

Unsaturated Fat	0.7 g

Potassium	440.1 mg

Protein	15.9 g

Sodium	318.2 mg

Dietary Exchanges 17.3 Fat, 1.3 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

2.0
2 each fresh portobello mushroom 0.25
0 1/4 cup chopped tomato 1.0
1 each medium garlic cloves 0.25
0 1/4 each chopped green bell peppers 3.0
3 each fresh basil leaves 1.0
1 tsp chopped parsley 1.0
1 tbsp olive oil 0.75
0 3/4 cup shredded mozzarella cheese 1.0
1 tbsp shredded parmesan & romano cheese 1.0
1 pinch salt and pepper

Directions

Preheat oven to 375°F. Remove mushroom stems and chop finely.
In medium mixing bowl, mix mushroom stems, 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. Transfer mushrooms to oven proof baking dish. Divide and spoon cheese mixture onto each mushroom. Top each mushroom with vegetable mix.
Bake until cheese is melted, about 15 to 20 minutes.