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    • 04 DEC 18
    • 0

    Stuffed Portobella Mushrooms

    Stuffed Portabella Mushrooms

    This Stuffed Portobello Mushroom dish has an elegant presentation, tastes delicious, and is portion controlled.  What more could you want in a healthy meal?  Enjoy with a side salad on the LCD and MD Key Diets.

     

     

     

    Ingredients you will need:

    • One pound lean ground beef, preferably 4% fat content
    • Four Portobello mushrooms, 5-6 inches in diameter
    • Kraft 2% shredded Italian Three cheese, 1/4 cup
    • Freshly grated parmesan cheese, 1/2 cup, divided into 2 bowls of 1/4 cup each
    • Bob’s Red Mill 5 grain rolled hot cereal, 1/2 cup
    • One egg white, slightly whipped
    • Pitted Greek olives, diced, 10
    • Fire roasted red peppers, diced, 1/2 cup
    • Finely diced yellow onion, 1/2 cup
    • Minced garlic cloves, 3
    • Diced fresh basil, 1/4 cup
    • Olive oil, 1 T.
    • Nonfat milk, 2 T.
    • Dried Italian seasoning, 1 tsp.
    • Salt and pepper, 1/2 to 1 tsp. each

     

    Instructions to prepare:

    1. Wash portobella mushrooms; pat dry with a paper towel.  Cut off stems and hollow out with a spoon.  Dry upside down on a paper towel.
    2. In a separate bowl, mix rolled hot cereal with 2 T. non-fat milk to soften.  Set aside.
    3. In a large skillet over medium heat, add 1/2 T. olive oil and onion.  Saute for 2-3 minutes.  Add ground beef, garlic, salt and pepper; cook until just brown on the outside and pink inside, about 4 minutes. Turn off heat under skillet and let the meat rest in pan.
    4. Add the olives, red peppers, basil, 1/2 T. olive oil and Italian seasoning to the rolled hot cereal.  Mix into the beef.
    5. Add the whipped egg and 1/4 cup of the parmesan cheese to the beef.  Mix thoroughly.
    6. On an oven-safe baking tray, spray it with some olive oil flavored non-stick spray and place each portobella mushroom on the tray.
    7. Spoon the beef mixture evenly into all four mushroom caps.
    8. Bake in a 400 degree oven for approximately 15-20 minutes.
    9. Remove mushrooms from oven and top each with a sprinkle of parmesan cheese.
    10. Serve with a side green salad.

     

    Nutritional analysis per serving:

    Approximately 330 calories, 34 grams of protein, 15 grams of carbohydrates and 15 grams of fat.

    Download at Stuffed Portabella Mushrooms

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