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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**

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

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