"These mushrooms are delicious on their own, or put them on toasted sourdough bread with Dijon mustard for a great veggie sandwich. Use a mixture of chopped fresh Italian herbs (oregano, basil, thyme, and parsley)." — tamiru
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large portobello mushrooms, stems reserved and gills removed
extra-virgin olive oil, or as needed
chopped fresh oregano
sea salt to taste
ground black pepper to taste
red bell pepper, cut into 1-inch pieces
garlic, coarsely chopped
extra-virgin olive oil
2 (10 ounce) bags
fresh spinach leaves
avocados - peeled, pitted, and diced
grated Parmesan cheese
I loosely followed the recipe as I only needed 2 servings. I added a chopped yellow squash and a chopped zucchini for more veggies. I used low fat basil-tomato instead of Parmesan cheese--it came out beautifully! We loved it! Very tasty, filling and low cal/fat. Will definitely make it again. Note: the veggie filling would also make a wonderful omelet.
Made this for the family as we are trying to have a meatless meal introduced into our diet. Unfortunately none of my family enjoyed this. There was a definite lack in cohesive flavor. The spinach, tomato etc completely turned out to not be a flavorful combination. The Portobella taste was lost to the funky taste and texture of the filling. Unfortunately will not be trying again. * Also, the avocado did nothing to help the taste. Sorry for the not so great review. Thank you for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Stuffed Portobello Mushrooms with Avocado
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 394
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