Meatless Monday
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Meatless Monday: Sun dried Tomato Stuffed Portobella Mushrooms

It’s been awhile for a Meatless Monday recipe, but this one is a goodie and has quickly become one of my favorites.  If you love sun dried tomatoes, be sure to try the below!

2 Portobella Mushroom Caps

2 Cups Kale Leaves

2 Slices Provolone Cheese

1/2 – 1 7-ounce Can of Sun dried tomatoes

1/4 Cup Italian Breadcrumbs

1/4 Cup Shredded Parmesan Cheese

1/4 Cup EVOO + some for cooking

Garlic Salt, Onion Powder, Salt, Pepper

Ingredients

Ingredients

Combine breadcrumbs, cheese, EVOO, and spices in a small bowl and mix 

Preheat oven to 375

Heat a skillet with EVOO over medium-high heat and add kale

While kale is sautéing, add mushroom caps (gills down) to a rimmed cookie sheet

Kale Sautéing

Kale Sautéing

Drizzle with EVOO and season with spices again

Dice sun dried tomatoes

Add kale and tomatoes to breadcrumb mixture

Bake in oven for 8 minutes

Remove caps from oven and flip

Ready to stuff the caps

Ready to stuff the caps

Spoon mixture into the mushroom caps

Caps ready to go into the oven

Caps ready to go into the oven

Bake in oven 8-10 minutes

Remove from oven, top with cheese slices, return to oven, and bake for another 2-4 minutes, or until cheese begins to melt

Plate and enjoy!

Portobello cap served up

Portobello cap served up

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Sun dried Stuffed Mushroom Caps
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Prep Time
15 min
Cook Time
24 min
Total Time
39 min
Prep Time
15 min
Cook Time
24 min
Total Time
39 min
1574 calories
173 g
53 g
84 g
66 g
22 g
574 g
2324 g
94 g
0 g
57 g
Nutrition Facts
Serving Size
574g
Amount Per Serving
Calories 1574
Calories from Fat 740
% Daily Value *
Total Fat 84g
130%
Saturated Fat 22g
111%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 47g
Cholesterol 53mg
18%
Sodium 2324mg
97%
Total Carbohydrates 173g
58%
Dietary Fiber 35g
139%
Sugars 94g
Protein 66g
Vitamin A
469%
Vitamin C
428%
Calcium
119%
Iron
149%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Portobella Mushroom Caps
  2. 2 Cups Kale Leaves
  3. 2 Slices Provolone Cheese
  4. 1/2 - 1 7-ounce Can of Sun dried tomatoes
  5. 1/4 Cup Italian Breadcrumbs
  6. 1/4 Cup Shredded Parmesan Cheese
  7. 1/4 Cup EVOO + some for cooking
  8. Garlic Salt, Onion Powder, Salt, Pepper
Instructions
  1. Combine breadcrumbs, cheese, EVOO, and spices in a small bowl and mix
  2. Preheat oven to 375
  3. Heat a skillet with EVOO over medium-high heat
  4. While kale is sautéing, add mushroom caps (gills down) to a rimmed cookie sheet
  5. Drizzle with EVOO and season with spices again
  6. Dice sun dried tomatoes
  7. Add kale and tomatoes to breadcrumb mixture
  8. Bake in oven for 8 minutes
  9. Remove caps from oven and flip
  10. Spoon mixture into the mushroom caps
  11. Bake in oven 8-10 minutes
  12. Remove from oven, top with cheese slices, return to oven, and bake for another 2-4 minutes, or until cheese begins to melt
  13. Plate and enjoy!
beta
calories
1574
fat
84g
protein
66g
carbs
173g
more
http://www.newsforchews.com/
Stay hungry…

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