large portabello mushroom caps

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.

great ideas, yum!

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

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

Bump!

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

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.

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

A big slice of tomato and provolone cheese baked or grilled

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!

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!

I have stuffed mushrooms with asparagus risotto.