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Fancy Portobello Mushroom Caps
Source: Enlitened Kosher Cooking by Nechama Cohen

Portobello caps stuffed with a tomato and artichoke mixture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 60.4
Total Carbs 7.0 g
Dietary Fiber 2.2 g
Sugars 2.5 g
Total Fat 2.6 g
Saturated Fat 0.3 g
Unsaturated Fat 0.1 g
Potassium 472.6 mg
Protein 2.6 g
Sodium 51.9 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Starch , 1/2 Lean 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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8 each  fresh portobello mushroom
2 each  fresh plum tomatoes
6 piece  Artichokes, hearts, frozen
2 1/2 tbsp  light mayonnaise
2 tbsp  chopped parsley
2 each  scallions
0.125 cup  whole almonds
1 pinch  salt and pepper
1 each  canola cooking spray, non-aerosol
1 tsp  olive oil
1 each  medium lemons
  1. Preheat oven to 350 degrees F. Clean mushrooms, remove caps from stems and set aside.
  2. Chop stems and add to chopped tomatoes. Dice artichoke bottoms and add to the mushroom mixture. Add mayonnaise and parsley and mix well. Add scallions and ground almonds. Taste and then season with salt and pepper.
  3. Cover each mushroom cap with a quarter of the mixture and then drizzle with a few drops of olive oil.
  4. Line cookie sheet with baking paper and spray with non-stick cooking spray. Place the mushroom caps on cookie sheet and bake for about 45 minutes. Serve with a wedge of lemon.

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