Overstuffed Portobello Mushroom Bake

These overstuffed mushrooms will have you overstuffed with a delicious vegetable meal.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 Portobello mushroom - large cap (stem removed and chopped for filling)
  • 1 1/2 tsp olive oil
  • 1/2 cup Mushrooms - chopped
  • 1/2 cup Onion - chopped
  • 1/4 cup Celery - chopped
  • 1/2 cup Zucchini – chopped
  • 1/4 cup Red bell peppers - chopped
  • 1 clove Garlic - (to taste) pressed
  • 1 Tomato – chopped
  • 1/4 cup Cooked lentils - (already cooked and mashed)
  • 2 tbsp Mozzarella cheese, shredded, part skim milk - shredded
  • 1/3 cup Egg Beaters-whites
Calories 333
Total Fat 10g
Carbohydrates 40g
Fiber 11g
Protein 25g


  1. If Portobello is quite thick, cut out a bowl of mushroom “meat” and chop and add to mixture.
  2. Preheat oven to 400°F.
  3. Heat olive oil to medium in a large fry pan. Add mushrooms, onion, celery, zucchini, peppers and garlic. Cook until tender.
  4. While chopped veggies are cooking, put Portobello cap into cooking-oil-sprayed pan.
  5. Place in the oven to start the cooking process.
  6. When veggies are tender, add the chopped tomato and remove from heat. In medium bowl, combine, vegetable mixture, lentils, cheese and egg substitute.
  7. Remove Portobello cap from oven. Fill cap with filling. Mixture will overflow, add remaining filling to pan. Return to oven. Cook for approximately 15 minutes.
  8. Remove from oven and enjoy.

If you’re not a lentil lover, as their taste takes some getting used to, you could easily substitute 1/4 cup chickpeas mashed. As well as completing your carb requirement, it acts as a binding agent in place of traditional bread crumbs, which are an unfavorable carb.

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