Meatless Monday: Scrumptious Stuffed Portebello Mushrooms

October 22, 2012 at 1:05 pm Leave a comment


  • 2 portobello mushrooms
  • 1/4 cup light Balsamic vinaigrette dressing
  • 1/2 cup cooked long-grain brown rice
  • 1/2 cup chopped seeded tomatoes
  • 1/3 cup 2% shredded Italian cheese
  • 1/4 cup chopped fresh basil


  1. Use spoon to remove stems and brown gills from undersides of mushroom caps. Discard gills; chop stems. Brush both sides of mushroom caps evenly with 2 Tbsp. dressing.
  2. Heat remaining dressing in small skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in rice, tomatoes, cheese and basil.
  3. Grill mushrooms, top-sides up, 5 min; turn. Top with rice mixture; grill 5 min. until mushrooms are tender and cheese is melted.

Nutrition Information per Stuffed Mushroom:

  • Calories: 160
  • Total Fat: 4.5 g
  • Cholesterol: 10 mg
  • Sodium: 450 mg
  • Carbohydrate: 22 g
  • Dietary Fiber: 3 g
  • Sugars: 4 g
  • Protein: 10 g

*Recipe courtesy of Kraft Foods:*


Entry filed under: Diabetes, Diet/Nutrition, Recipes. Tags: , , , , .

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