Fit Foodie Finds · by Linley Hanson★ 5.0 (2)
Stuffed Portobello Mushrooms
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 22%
CARBS 11G13% OF CAL
4G FIBER2G OTHER5G TOTAL SUGAR
FAT 31G82% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushroom caps stuffed with a walnut-pesto mixture, roasted vegetables, and goat cheese. A substantial, hearty vegetarian main with meaty mushrooms.
mainamerican🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4-5 large portobello mushrooms (stem removed)
- 1.5 tablespoons olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground pepper
- ¼ large yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup chopped raw walnuts
- ½ teaspoon freshly ground pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ⅓ cup quartered cherry tomatoes
- 2- oz. plain goat cheese
- 2 tablespoons pesto
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 22%
CARBS 11G13% OF CAL
4G FIBER2G OTHER5G TOTAL SUGAR
FAT 31G82% OF CAL
5G SAT26G 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
- 20m
- Cook
- 20m
- Sodium
- 418mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 418MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.