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Good Living / Snack

Stuffed Portobello mushrooms

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

Stuffed Portobello mushrooms

Method

  • Preheat oven to 180* C (350* F) Fan.
  • Remove the stems from the Portobello’s and carefully remove the gills which are the dark part.
  • If you want, you can remove the thin layer of “peel” from the caps with your hands by pulling from the outer edge toward the center. This way your Portobello’s will be white.
  • Place them in a baking pan, one next to the other, cap side down.
  • Drizzle with olive oil and season with salt and pepper.
  • Bake for 15-20 minutes, until they soften.
  • When ready, remove from oven and set aside to cool.

For the 1st type of filling

  • Place a nonstick pan over medium heat and add 2 tablespoons of olive oil.
  • When it gets hot, add the eggs and fry them for 2-3 minutes.
  • Carefully remove them from the pan and place them over the Portobello’s.
  • Sprinkle with some finely chopped parsley and season with salt and pepper.

For the 2nd type of filling

  • Cut the carrot and zucchini in to thin rounds that are 0.5-1 cm.
  • Place a pot over high heat and add water.
  • Boil the vegetables for 3-5 minutes, until they soften.
  • When ready, drain, rinse with cold water and set them aside to cool.
  • In a bowl, combine the olive oil, salt and pepper.
  • Add to the vegetables and toss.
  • Serve over Portobello’s.

For the 3rd type of filling

  • Place a pot filled with water over high heat and bring to a boil.
  • Add the quinoa and boil for 10-15 minutes.
  • When ready, drain and set aside to cool.
  • In a pan, add 1 tablespoon of olive oil.
  • Add the onion, garlic and spinach. Sauté until it wilts.  
  • When ready, add the quinoa, ricotta, salt and pepper.
  • Stir with a wooden spoon, until all of the ingredients are completely combined and the ricotta is evenly distributed.
  • Fill the Portobello’s and serve.

For the 4th type of filling

  • Finely chop the vegetables and place in a bowl.
  • Add the olive oil, lemon juice, salt and pepper. Mix with a spoon until combined.
  • Fill Portobello’s and serve.

For the 5th type of filling

  • Cut the cherry tomatoes and mozzarella balls into thin slices.
  • Place the slices over the Portobello’s alternating between mozzarella and cherry tomatoes.
  • Serve with pesto sauce.

Tip

The nutritional chart refers to the 3rd filling!

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Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
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Nutritional
Chart

Nutrition information per portion

65
Calories (kcal)
3 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

2.4
Total Fat (g)
3 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

1.1
Saturated Fat (g)
6 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

6.0
Total Carbs (g)
2 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

1.5
Sugars (g)
2 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

4.3
Protein (g)
9 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.1
Fibre (g)
4 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.3
Sodium (g)
5 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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