Spinach and Havarti Stuffed Portobello Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled portobello mushrooms marinated in lemon and garlic, stuffed with fresh spinach and melted havarti cheese, served on rolls with tomato and mayo. A hearty meatless sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 Portabello Mushroom Tops (12 oz total, stems removed)
- 1 Tbsp lemon juice
- 3 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 large or 2 small garlic cloves (pressed)
- 2 tsp balsamic vinegar
- 4 slices havarti cheese
- 1 1/2 to 2 cups fresh spinach leaves
- 4 kaiser rolls
- 1 Fresh garden tomato (sliced)
- Mayo to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 10m
- Sodium
- 849mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 482mg
- Calcium
- 286mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 849MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.