Stuffed Portobello Mushrooms

Portobello Mushrooms stuffed with cheese and exotic veggies.

 Category – Indian

PREP TIME

 20 mins

COOKING TIME

20 mins

CALORIES

240 kcal per serving

INGREDIENTS

For Portobello mushroom

  • 1 tsp Nutralite garlic and oregano  
  • 4 portobello mushrooms
  • Salt to taste
  • Black pepper to taste

For topping mixture

  • ½ green capsicum, diced
  • 2 spring onions, finely chopped
  • 4 to 5 cherry tomatoes, cut into 2
  • 2 tbsp. whole wheat breadcrumbs, freshly grounded
  • 2 tbsp. mozzarella cheese
  • Salt to taste
  • ¼ tsp. cayenne pepper
  • 2 tsp. Nutralite garlic & oregano
  • 1 tsp Nutralite garlic & oregano for greasing the tray

DIRECTIONS 

BENEFITS

FOR SELECTION & STORAGE

TIPS

NUTRITIONAL VALUE

  • Portobello mushrooms are low in calories and high in fibre. They are a good source of B-vitamins (riboflavin, pantothenic acid and niacin), copper, potassium and selenium.

CAUTION

  • Check species of mushrooms:Most species of mushrooms are not edible, are highly poisonous and look strikingly similar to their edible counterparts. A single poisonous mushroom in a dish can be a threat to your health.
  • Allergies:Spores of portobello mushrooms may cause skin allergy or respiratory allergy for some people.

FOR SELECTION & STORAGE

  • Look for fresh looking portobello mushrooms, that have firm and smooth caps and have an earthy smell.
  • After purchase, remove the original packaging and store them in a paper bag as paper bags breathe and do not attract moisture.
  • Can be kept in the refrigerator for up to one week.

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