Looking for a stuffed portobello recipe that is healthy/light?

If you have one to share, thank you so much!Looking for a stuffed portobello recipe that is healthy/light?
Roasted Portobello Mushrooms with Blue Cheese - YUM YUM!





2 portobello mushrooms, stems removed


1 tablespoon soy sauce, or to taste


freshly ground black pepper


3 tablespoons crumbled blue cheese





Serves 2.





Preheat oven or toaster oven to 425 degrees F (220 degrees C).


Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.


Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.


^^^^^^^^^^^^^^^^^^^^^Looking for a stuffed portobello recipe that is healthy/light?
This is one of my favorites.





Start by cooking pork or turkey Italian Sausage until it's well browned. Remove sausage, saute chopped onion, then mix sausage back into the onions.





Add tomato sauce (original recipe used red wine) and red pepper flakes to onion/sausage mixture and cook a few minutes while you chop the spinach. Then add chopped spinach, which will look like a lot at first.





After a few minutes the spinach has cooked down and looks like this. Turn off heat and stir in chopped chopped basil and parsley.





Then brush both sides of the mushrooms with olive oil, put mushrooms on the grill inside facing down and cook about 4 minutes before you stuff them.





Bobby Flay's version of this used fresh mozarella with tomatoes on top, and it looks delicious. There are no garden tomatoes here yet, and I substituted grated mozarella which is a bit more widely available. The stuffed mushrooms cook on the grill for about 5 minutes, or until cheese is melted and starting to brown, mushroom is cooked through, and stuffing is hot.





Sensuous Stuffed Portobello Mushrooms





2 tablespoons olive oil


1 leek, white parts only, diced


1 shallot, minced


4 large Portobello mushrooms


1 cup broccoli, chopped


1 cup spinach (fresh or frozen, thawed), chopped


1/3 cup chopped fresh flat-leaf parsley


1/2 teaspoon dried thyme


1/2 cup crumbled goat cheese


1/4 cup dry breadcrumbs


2 tablespoons butter





Preheat oven to 350F. In a heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes. Remove mushroom stems from caps and chop stems. Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more, until broccoli is crisp-tender but still bright green. Add spinach and saute a few minutes more, until wilted. Add parsley and thyme, stir well to combine, and remove from heat. Place mushroom caps, gill side up, in a lightly-oiled baking pan. Mound saut茅ed vegetables evenly in caps. Top with crumbled goat cheese. In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly. Sprinkle buttered crumbs over the tops of the mushrooms. Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted. Serve immediately





Stuffed Portobello Mushrooms





6 large portobello mushrooms (about 12 oz.)


22 SNACKWELL'S Cracked Pepper Crackers, crushed (about 3/4 cup crumbs)


1/3 cup chopped red pepper


2 Tbsp. chopped fresh chives


2 Tbsp. reduced calorie margarine, melted


1 tsp. chopped garlic


1 Tbsp. GREY POUPON Dijon Mustard





BROIL mushrooms 2 minutes on each side. MIX cracker crumbs, red pepper, chives, margarine, garlic and mustard. Top each mushroom with 2 Tbsp. crumb mixture. BAKE at 400掳F for 8 to 10 minutes or until thoroughly heated.








Stuffed Portobello Mushrooms with Zesty Tomato Sauce





* 1 (3 1/2-ounce) package herbed goat cheese


* 1/2 cup sliced almonds, roasted*


* 6 large Portobello mushrooms, stems removed


* 1 tablespoon olive oil


* Salt and pepper to taste


* 1 cup favorite spaghetti sauce


* 8 grape tomatoes, halved


* 2 teaspoons minced fresh basil, plus more small leaves to garnish if desired


* 1 teaspoon minced fresh oregano





Preheat grill to medium.** Meanwhile, combine herbed goat cheese and almonds in a small bowl. Brush mushrooms all over with olive oil, and season lightly with salt and pepper.





Combine spaghetti sauce, tomato halves, basil and oregano in a small saucepan, and bring to a simmer. Cook just until tomatoes are soft, and keep sauce warm until serving.





Place mushrooms on grill, caps up. Grill 5 minutes, then remove from grill and scoop a tablespoon of goat cheese and almond mixture into each cap. Return to grill, caps down, and cover. Grill 4 to 6 minutes, until mushrooms are soft and cheese is melting. Divide mushrooms among plates, top with sauce, garnish with additional basil leaves if desired, and serve.








Italian Stuffed Portobello Salad





5 large portobello mushrooms, divided, stems removed and discarded


1 Tbsp. Bertolli庐 Classico鈩?Olive Oil


1/2 lb. sweet Italian sausage links, removed from casings and crumbled


1 small onion, finely chopped


1 jar (7 oz.) roasted red peppers, drained and chopped


1/2 cup Wish-Bone庐 Italian Dressing


2 Tbsp. finely chopped fresh basil leaves or parsley, divided


2 Tbsp. Italian seasoned dry bread crumbs


2 Tbsp. grated Parmesan cheese


6 cups arugula or baby spinach leaves





Preheat oven to 425掳. Finely chop 1 mushroom cap. Heat Olive Oil in 12-inch skillet and cook chopped mushroom, sausage and onion, stirring occasionally, 5 minutes or until sausage is browned. Add roasted peppers and cook 2 minutes. Stir in Wish-Bone庐 Italian Dressing and simmer 1 minute. Stir in 1 tablespoon basil. Arrange remaining 4 mushrooms caps on baking sheet. Evenly top with sausage mixture, then sprinkle with bread crumbs and cheese. Bake 20 minutes or until mushrooms are tender. Sprinkle with remaining 1 tablespoon basil. Evenly divide arugula on 4 plates, then top with mushrooms. Serve, if desired, with additional Dressing.
This is a WeightWatcher recipe:





2 sprays cooking spray


5 large portobello mushroom(s), stems removed


1 medium carrot(s), diced


1 medium onion(s), chopped


3 1/2 oz shiitake mushroom(s), stems removed, thinly sliced (5 mushrooms)


3/4 cup dry textured vegetable protein, TVP


1 1/4 cup vegetable broth, or water


1 Tbsp balsamic vinegar


1 Tbsp fresh lemon juice


1 Tbsp basil, fresh, chopped, plus more for garnish


1/8 tsp table salt, or to taste


1/8 tsp black pepper, or to taste


1 1/4 cup canned tomato sauce, seasoned





Directions








1. Preheat oven to 400掳F. Coat a baking sheet with cooking spray and roast 4 portobello mushroom caps until tender, about 20 to 25 minutes. Chop remaining mushroom cap and set aside. Remove mushroom caps from oven and keep warm.





2. Meanwhile, coat a nonstick stick skillet with cooking spray and set over medium heat. Add carrot and onion; cook until soft and starting to brown, about 10 minutes. Add reserved chopped portobello cap and shitake mushrooms and cook to soften mushrooms, about 4 to 6 minutes.





3. Add TVP and broth (or water) to mushroom mixture. Cook until water is absorbed, about 5 minutes. Add vinegar and lemon juice. Stir in fresh basil and season to taste with salt and pepper.





4. Arrange portobello caps in a shallow roasting pan. Scoop 1/2 cup of TVP filling over each mushroom and top each with 1/3 cup of tomato sauce. Warm in oven 10 minutes. Garnish with fresh basil before serving. Yields one stuffed cap per serving.





OR





Stuffed with spinach...hmmmm...yummy





4 large portobello mushrooms


1/4 cup chopped onion


2 eggs, lightly beaten


1/2 cup reduced-fat sour cream


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


1 cup crushed seasoned stuffing


1/2 cup crumbled feta cheese


1/2 teaspoon garlic salt


3 tablespoons grated Parmesan cheese








Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds.





In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet.





Bake at 350掳F for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.
This is stuffed with herbs, tomatoes and a bit of bread crumbs so it's lighter and healthier than meat stuffed ones





Ingredients





* 3 tablespoons olive oil


* 1 cup coarse fresh bread crumbs


* 1 medium onion, finely chopped


* 1 tablespoon minced garlic


* 4 medium portobellos, stems finely chopped


* 3 canned plum tomatoes, chopped


* 1/2 teaspoon chopped fresh sage


* 1/2 cup dry white wine





Directions





Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot, but not smoking, and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl. Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and saute onion, stirring, until tender.





Add garlic and saute, stirring, 1 minute. Add chopped mushroom stems, and salt and pepper, to taste, and saute, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.





Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps.





Heat mushrooms until hot, about 3 minutes. Serve sprinkled with remaining bread crumbs.