Try this Stuffed Portobello Mushrooms recipe, or contribute your own.
Suggest a better description6 SERVINGS VEGAN Once exotic, portobello mushrooms are now farmed in the United States and are easy to find in most supermarkets. Their large, meaty caps and woodsy flavor make them ideal for stuffing. Serve as a first course, side dish or entree. Preheat oven to 350 degrees. In small bowl, mix 2 tablespoons oil and soy sauce. Rub mushroom caps with mixture. Place on baking sheet and bake for 15 minutes. Set aside. Reduce oven temperature to 300 degrees. In large skillet, heat remaining tablespoon oil over medium-high heat. Add wine, onions, garlic, rosemary and thyme. Cook, stirring often, until onions are soft, about 5 minutes. Add bell peppers and reserved chopped mushroom stems and cook, stirring often, 5 minutes. Stir in vinegar and salt. Reduce heat to low and cook, stirring occasionally, 10 minutes. Remove from heat and let cool slightly. Fill mushroom caps with mixture and place on baking sheet. Just before serving, bake until heated through, about 10 minutes. Serve warm. PER MUSHROOM: 105 CAL.;2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 9G CARB.; 0 CHOL.; 340MG SOD.; 2G FIBER. Recipe by: Vegetarian Times Magazine, January 1998, page 100
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 6 servings | ||
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Calories: 21 | ||
Calories from Fat: 15 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 361.3mg | 12 % | |
Potassium 17.9mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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