Healthy Florentine Stuffed Portobellos
March 03, 2012
Categories: Dinner, Lunch, Main Dish, Vegetables, Appetizers, Mushrooms, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Summer, Oven Bake, Heart Healthy, Low Calorie, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch more
"These healthy low carb mushrooms are stuffed and ready to bake in no time at all. Serve them as an entree with a nice salad on the side, or as an appetizer."
- Serving Size: 1 (375.3 g)
- Calories 390.8
- Total Fat - 26.3 g
- Saturated Fat - 9.6 g
- Cholesterol - 33.6 mg
- Sodium - 1782.9 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 6.8 g
- Sugars - 3.8 g
- Protein - 24.5 g
- Calcium - 786.6 mg
- Iron - 6.9 mg
- Vitamin C - 66.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Remove the stems and scrape the gills from the mushrooms.
Blanch the spinach in boiling water for 1 minute, then drain and press dry. Roughly dice the spinach. Set aside.
In a large saucepan on low heat, saute the onion and minced garlic for 2 minutes, in 2 tablespoons of olive oil.
Add the spinach.
Season with the salt and nutmeg.
Sprinkle with the balsamic vinegar, and toss well.
Remove the saucepan from the heat.
Fold in the Mozzarella cheese.
Stuff the mushroom caps with this mixture. Place caps on a baking sheet.
Sprinkle each cap with the Parmesan cheese.
Bake at 400 degrees, for 12-15 minutes.
Tips & Variations
No special items needed.