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Mozzarella Stuffed Portobello Mushrooms Recipe
|Celery||1⁄2 Cup (8 tbs), diced|
|Onion||1⁄4 Cup (4 tbs), diced|
|Cooked rice||2 Cup (32 tbs) (Wild / Brown / White / Any Desired Rice)|
|Mozzarella cheese||2 Tablespoon, shredded|
Serving size: Complete recipe
Calories 658 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 23.7 mg
Sodium 257.9 mg10.7%
Total Carbohydrates 124 g41.2%
Dietary Fiber 7.7 g30.9%
Sugars 9.2 g
Protein 24 g48.5%
Vitamin A 9.5% Vitamin C 8%
Calcium 22.2% Iron 42%
*Based on a 2000 Calorie diet
Scoop out stems of the mushrooms, chop and reserve.
Saute mushrooms in olive oil, then remove from saute pan to lightly oiled baking dish, placing stem side up.
Saute celery, onion and reserved chopped mushroom stems, adding salt, pepper and/or seasonings of your choice.
Add cooked rice to this mixture and stir.
Spoon celery, onion and rice mixture into mushrooms tops.
Sprinkle with mozzarella cheese and bake until cheese melts.