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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- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g