Food Faith Fitness · by Eric Esposito★ 4.0 (1)
Stuffed Portobello Mushrooms
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 19%
CARBS 15G31% OF CAL
2G FIBER9G OTHER4G TOTAL SUGAR
FAT 11G52% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large portobello mushroom caps filled with a cheesy spinach and ricotta mixture, then baked. A satisfying vegetarian appetizer or light main.
starteramerican🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large portobello mushrooms (stems removed)
- 1/2 cup onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 cup fresh spinach (chopped)
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese (grated)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1/4 cup mozzarella cheese (shredded)
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 19%
CARBS 15G31% OF CAL
2G FIBER9G OTHER4G TOTAL SUGAR
FAT 11G52% OF CAL
5G SAT7G 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
- 15m
- Cook
- 25m
- Sodium
- 436mg
- 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
- 464mg
- Calcium
- 211mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 436MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.