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Pesto Stuffed Portabella Mushrooms

posted Apr 28, 2015, 1:05 PM by   [ updated Nov 5, 2015, 8:20 AM ]

Pesto Stuffed Portabella Mushrooms

Vegetarian, Trans Fat Free, Good Source of Vitamins A & C and Calcium

Contains Dairy and Nuts

Yield: Approximately 4 servings

This recipe makes a tasty vegetarian entree and provides lots of key vitamins and minerals. 

4 portabella mushroom caps, small
1/2 c pesto
1 tsp lemon juice
4 ounces mozzarella cheese, shredded
4 plum tomatoes, sliced
Parmesan, shredded (optional)
Parsley, chopped (optional)

1. Using a spoon, scrape out gills from underside of portabella mushroom caps and discard.
2. Spread pesto inside mushroom, top with mozzarella and tomatoes.
3. Bake until mushrooms are done, but still hold their shape and cheese is bubbly and melted.
4. Garnish w/ parmesan and fresh chopped parsley.

Nutrition Facts (per serving)
280 calories, 23 g fat, 4.5 g saturated fat, 25 mg cholesterol, 250 mg sodium, 8 g carbohydrates, 2 g fiber, 4 g sugar, 10 g protein, 15% DV of Vitamin A, 20% DV of Vitamin C, 20% DV of Calcium, 4% DV of Iron