large portabello mushroom caps

LareishaH

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tinavflynn

Amounts vary depending on how many caps and how big, but I like to do the following:

Light/fat free cream cheese
Light/fat free shredded mozzarella
chopped green onions
Light/fat free garlic croutons

Crush the croutons in a bowl, then add cream cheese, mozzarella, and green onions. Mix to your liking. Cover the cap with mixture, you may want to cut out the stem if it's too long.

Bake at 350 for 20-25 mins or until cheese is golden brown.

HollyWalle

so many delicious ideas, i don't know which one to try first!!! I usually make stuffed green peppers!

adfabus

Wow...that sound amazing!!!!!! Thanks for the post!

lyndabyh

grill or broil with grape tomatoes, and beets. Chop thow on top of mixed greens ( still hot) add some feta cheese and balsamic vinegarette yum,yum,yum

bemott

great ideas, yum!

BluePHX

I use black beans, black eyed peas, chick peas, mashed sweet potatoes, all mixed with delicious spicy spices and soooo good. There are so many choices! We do a lot of avocado in ours too. Schmeckt aber gut! I recommend.

Cinnamonhuskies

I take some stuffing mix, cream or goat cheese, italian seasons, mozzarella and garlic...sprinkle with parmesan and bake.

beckyinma

Kale and goat cheese, topped with bread crumbs for crunch

This, with evoo and garlic. Or spinach & feta. Yum

keem88

my favorite is a spinach artichoke dip.
you can stuff i believe 6 large mushroom caps with this recipe, it's from allrecipes.com but i modified it to make it a little healthier

1/4 cup plain greek yogurt (or 1/4 cup mayo as original recipe states)
8 tbsp grated romano/asiago/parmesan cheese (the pre grated in the canister works fine)
1 tsp minced garlic
1 tsp dried basil
1 can artichoke hearts, drained and chopped
10 oz package frozen spinach, thawed and drained
1 package fat free cream cheese (or regular if you dont care about the calories)
shredded mozzarella to top the mushrooms

gut the mushroom caps, spray a baking pan with a ledge so the water from the mushrooms baking doesn't drip
preheat oven to 350. combine all ingredients except shredded mozzarella in a bowl. stuff mushrooms, top with shredded cheese and bake for 15-20 minutes.

i believe a mushroom cap is around 20 calories each, here are the macros for 6 servings of the spinach artichoke stuffing.
per serving:
144 cals, 4 iron, 387 sodium, 75 potassium, 1 fiber, 9 protein

i made these large ones for christmas, and then small ones for a party. no one knew there was greek yogurt in them, and everyone ate that *kitten* up!

here are the small ones i made:


mushroom burgers are good too.
clean and gut the mushrooms, i just sprinkle onion powder garlic powder and oregano on them. you can also marinate them in a balsamic vinegar if you'd like.
i cook them on the george forman until they get shriveled and juicy. delish with provolone cheese and any other burger toppings you like

also a good stuffing for them, is regular bread stuffing. i like to add sauted onions to it, and fresh spices and the stuffing mix and bake those bad boys.

as others have said, a pizza one is good too with sauce, cheese and other toppings you like

oldandhealthier

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BG10708

Bump!

JWat2020

There are two things I like to do with them. The first is a pizza which has been mentioned. I use low fat ricotta and a splash of pasta sause. Top with a sprinkle of shredded cheese and turkey pepperoni bake for 10-15 min:




The other is a laughing cow cheese wedge split between two caps, a raw egg in each cap, cover with some bacon bits and bake for 25-30 minutes. When it comes out cover with diced tomatoes and sriracha:

Linbo93

My coworker brought in these portabella mushrooms with grilled chicken, spinach and a little bit of cheese. Hearty and delicious!

adfabus

adfabus

I did end up also buying the Jennie-o spicy Italian turkey sausage and putting that in the mushroom. One large meal for under 200 calories!!

adfabus

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adfabus

I tried these and WAY over cooked the egg. Next time I will put the egg on towards the end of the cooking time. I like my yolk runny.

There are two things I like to do with them. The first is a pizza which has been mentioned. I use low fat ricotta and a splash of pasta sause. Top with a sprinkle of shredded cheese and turkey pepperoni bake for 10-15 min:




The other is a laughing cow cheese wedge split between two caps, a raw egg in each cap, cover with some bacon bits and bake for 25-30 minutes. When it comes out cover with diced tomatoes and sriracha:

djc315

Spinach, roasted peppers, mozz cheese and some balsamic vinegar. Grilled or baked wrapped in foil. When it is done, I top it with avocado.

starbucksbuzz

I put feta and bacon in them under the broiler - I marinate / brush them with a mix of olive oil and soy sauce first. They are pretty amazing.

Debbe2

Bump for recipes with yummy portabellos.

MelissaVoci

I also used to make a pizza out of them, haven't tried it since I found out I am lactose intolerant My favorite was a little bit of chunky marinara, fresh basil, chicken, and feta. DELISH! Any pizza toppings will do

avababy05

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efirkey

A big slice of tomato and provolone cheese baked or grilled

highervibes

I usually make them into pizzas! sauce, sausage/bacon, mushrooms, onions, peppers, MOZZA. Soooooo good

vegan4lyfe2012

Make a vinaigrette of balsamic vinegar and olive oil. Brush on, add freshly ground sea salt and pepper and put under the broiler for about 6 minutes. (gill side down) They turn out so beyond awesome! I eat them with slimwich buns and it's better than any meat burger!

adfabus

Ohhhh, that sounds yummy!!!!! Thanks!!

I put feta and bacon in them under the broiler - I marinate / brush them with a mix of olive oil and soy sauce first. They are pretty amazing.

RemDogzMa

When company comes, I fill them with homemade pesto and top with a bread crumb/ parmesan cheese mixture and pop under the broiler until the tops are brown. (It's a recipe from an old no-carb diet book - Suzanne Somers, I think?)

For myself, I use portabello mushroom caps instead of chicken or steak when I make fajitas. Just slice them lengthwise and add some colorful peppers. Delicious.

But now I have so many more ideas! Thanks everyone!

adfabus

Yummy!

When company comes, I fill them with homemade pesto and top with a bread crumb/ parmesan cheese mixture and pop under the broiler until the tops are brown. (It's a recipe from an old no-carb diet book - Suzanne Somers, I think?)

For myself, I use portabello mushroom caps instead of chicken or steak when I make fajitas. Just slice them lengthwise and add some colorful peppers. Delicious.

But now I have so many more ideas! Thanks everyone!

Josalinn

I have stuffed mushrooms with asparagus risotto.