Stuffed Baby Portabella Mushrooms

Stuffed Baby Portabella Mushrooms
40 min.
26
41kcal

Suggestions


Indulge in a delightful culinary experience with our Stuffed Baby Portabella Mushrooms, a perfect side dish that will elevate any meal. These bite-sized wonders are not only visually appealing but also packed with flavor, making them an irresistible addition to your dining table. With a preparation time of just 40 minutes, you can easily whip up a batch for gatherings, parties, or even a cozy family dinner.

The earthy richness of baby portabella mushrooms serves as the ideal vessel for a savory filling that combines the freshness of chopped broccoli and the aromatic essence of garlic and herbs. Each mushroom cap is generously stuffed with a creamy mixture of Boursin® cheese, complemented by the crunch of garlic and herb bread crumbs, creating a delightful contrast in textures. A hint of roasted red bell pepper adds a pop of color and sweetness, making these stuffed mushrooms not only delicious but also visually stunning.

With only 41 calories per serving, you can enjoy these delectable morsels guilt-free. Whether you're entertaining guests or simply treating yourself, these Stuffed Baby Portabella Mushrooms are sure to impress. So, preheat your oven and get ready to savor a dish that combines simplicity with gourmet flair!

Ingredients

  • 10 oz portabello mushrooms fresh white
  • tablespoons butter 
  • 0.8 cup onion red chopped
  • cup broccoli frozen thawed drained chopped
  • 0.3 cup breadcrumbs 
  • 5.2 oz philadelphia cheese and herb cooking creme with garlic and herbs boursin®
  • 0.5 teaspoon basil dried
  • 0.5 teaspoon oregano dried
  • 0.5 teaspoon garlic salt 
  • 0.5 teaspoon pepper 
  • tablespoon roasted peppers red chopped (from a jar)

Equipment

  • frying pan
  • oven

Directions

  1. Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
  2. In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
  3. Spoon vegetable mixture evenly into mushroom caps, mounding slightly.
  4. Place stuffed mushrooms in ungreased 15x10x1-inch pan.
  5. Garnish each with bell pepper pieces.
  6. Bake uncovered 12 to 15 minutes or until filling is light golden brown.

Nutrition Facts

Calories41kcal
Protein8.85%
Fat71.1%
Carbs20.05%

Properties

Glycemic Index
3.69
Glycemic Load
0.14
Inflammation Score
-2
Nutrition Score
1.6569565359665%

Flavonoids

Luteolin
0.03mg
Isorhamnetin
0.23mg
Kaempferol
0.3mg
Quercetin
1.05mg

Nutrients percent of daily need

Calories:41.05kcal
2.05%
Fat:3.33g
5.12%
Saturated Fat:1.77g
11.06%
Carbohydrates:2.11g
0.7%
Net Carbohydrates:1.72g
0.62%
Sugar:0.79g
0.87%
Cholesterol:5.86mg
1.95%
Sodium:107.77mg
4.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.93g
1.86%
Vitamin C:3.63mg
4.4%
Vitamin K:4.17µg
3.97%
Selenium:2.4µg
3.43%
Vitamin B3:0.59mg
2.96%
Vitamin A:122.29IU
2.45%
Manganese:0.04mg
1.99%
Copper:0.04mg
1.96%
Folate:7.43µg
1.86%
Potassium:61.95mg
1.77%
Phosphorus:17.59mg
1.76%
Fiber:0.4g
1.58%
Vitamin B5:0.16mg
1.57%
Vitamin B6:0.03mg
1.54%
Vitamin B2:0.02mg
1.45%
Vitamin B1:0.02mg
1.43%
Calcium:10.59mg
1.06%