Reader Recipe Tester
Erin Bergsma Waterloo, Ontario
"Eating clean has really given my husband and me new ways to appreciate food. I love spending time perusing the farmers' market or produce aisles of my grocery store and bringing home the freshest vegetables and fruits to experiment with."
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- 4 large Portobello mushrooms
- 1 tsp olive oil
- 1 zucchini, chopped
- 1/2 Spanish onion, chopped
- 1 tbsp fresh minced garlic
- 1 tbsp balsamic vinegar
- 1 medium tomato, chopped
- 2 roasted red peppers, chopped
- Handful fresh basil leaves, chopped
- 1/2 cup whole-wheat bread crumbs
- 1/2 cup Parmesan or Romano cheese
- Sea salt and ground black pepper, to taste (TRY: Simply Organic Ground Black Pepper)
- Preheat oven to 375°F.
- Remove stems from mushrooms and set aside. Clean mushroom tops (TIP: Erin uses a mushroom brush) and set upside down on a work surface.
- Heat oil in a medium skillet. Chop mushroom stems and add to skillet with zucchini, onion, garlic and vinegar. Sauté for about 5 to 7 minutes, until onion and zucchini start to soften. Add tomato and roasted peppers and heat through, about 2 minutes. Remove mixture from heat and transfer to a bowl. Stir in basil, bread crumbs and cheese. (If you prefer a drier mixture, simply add more bread crumbs.) Season with salt and black pepper.
- Fill mushroom tops with vegetable mixture and bake for 15 minutes or until mushrooms look tender and cheese is slightly melted.
- Serving Size: 1 portobello
- Calories: 181
- Carbohydrate Content: 28 g
- Cholesterol Content: 8 mg
- Fat Content: 8 g
- Fiber Content: 6 g
- Protein Content: 9 g
- Saturated Fat Content: 1 g
- Sodium Content: 285 mg
- Sugar Content: 7 g