Jo Cooks · by Joanna Cismaru★ 4.6 (217)
Stuffed Portobello Mushrooms
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 19%
CARBS 21G43% OF CAL
3G FIBER5G SUGAR13G OTHER
FAT 9G43% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushroom caps stuffed with sautéed vegetables, cheese, and breadcrumbs then baked until tender. A crowd-pleasing vegetarian appetizer that works for any occasion.
starteramerican🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large portobello mushrooms (or 8 smaller ones)
- 1 tablespoon olive oil
- ½ medium onion (chopped)
- 4 cloves garlic (minced)
- ½ medium green bell pepper (chopped)
- 2 cups spinach (chopped)
- 4 cocktail tomatoes (chopped)
- ¼ cup goat cheese (crumbled)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon hot sauce (Frank's)
- ½ cup breadcrumbs
- ½ cup mozzarella cheese (shredded)
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 19%
CARBS 21G43% OF CAL
3G FIBER5G SUGAR13G OTHER
FAT 9G43% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 432mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 153mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.