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VEGGIE-STUFFED PORTOBELLO MUSHROOMSEntree Meal Prep
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Recipe detail

VEGGIE-STUFFED PORTOBELLO MUSHROOMS

Lunch/Dinner
Prep
15 Mins
Cook
20 Mins
Serves
4
Macros per serving
Calories
160
Protein
8g
Carbs
8g
Fat
11g

Instructions

7 steps

  1. 1Preheat your oven to 375°F (190°C).
  2. 2Clean portobello mushrooms and remove stems. Brush the caps with 1 tbsp olive oil and place them on a baking sheet, gill side up.
  3. 3Heat the remaining olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 3–4 minutes until softened.
  4. 4Add zucchini, tomatoes, Italian seasoning, salt, and pepper. Cook for 5 minutes until the vegetables are tender.
  5. 5Spoon the vegetable mixture into the mushroom caps. Sprinkle with mozzarella and Parmesan cheeses.
  6. 6Bake for 15–20 minutes, or until the mushrooms are tender and the cheese is melted and golden.
  7. 7Serve warm as a light entrée or with a side salad. 4 large portobello mushrooms 2 tbsp (30 ml) olive oil 1 small onion, diced (100g) 2 garlic cloves, minced (6g) 1 cup (150g) diced zucchini tomatoes 1/2 cup (50g) shredded mozzarella cheese 1/4 cup (20g) grated Parmesan cheese 1 tsp (2g) Italian seasoning Salt and pepper to taste