If you are looking for a delicious and satisfying healthy go-to this low calorie stuffed portobello Mushroom is a must for an easy meal or side. Yes, I said meal as this mushroom is hearty and eats like a main course. It’s SO incredibly delicious! It’s sure to become a staple at your dinner table. Each mushroom tops out at 115 calories, and they taste decadent! Talk about a winner!
Another thing I love about this low calorie stuffed portobello, is how pretty it is. Baked or grilled it will be lovely, and is sure to impress. I LOVE the stuffed portobello mushrooms regardless, but personally prefer the grilled flavor as well as the presentation. So typically we grill ours, but it was 7 degrees (SO cold!) and our pellet grill wouldn’t turn on! It seemed the auger was frozen. We baked them instead and as you can see, they still looked so yummy and colorful! And tasted OH SO GOOD!!
These low calorie stuffed portobello mushrooms are also quick and easy to make! Which is another reason I eat them so often! I usually have all the ingredients in the fridge from normal grocery shopping. I usually just have to pick up the portobello mushrooms if I haven’t already bought them. I’m all about ease but healthy and delicious and these fit the bill!
If you like low calorie cooking be sure to check out my Super Low Calorie Noodle Stir Fry Recipe! It is SO good! If you love asian noodle dishes, but hate the calories, this recipe is a must!
Ingredients
Serves 2
Total calories: 115 cals per 1 serving (230 cals for both)
Produce
- 2 Portobello mushroom caps
- 1/2 Jalapeño sliced or chopped
- 1/4 cup Spinach, packed
- 1 clove Garlic or 1 tbsp minced garlic
- 2 tbsp Onion, chopped
- 2 tbsp Sweet bell peppers, chopped (you can also swap peppers for 2 tbsp Tomatoes and Basil to taste!)
Refrigerated
- 1/2 cup Mozzarella cheese, shredded
- 2 tsp Parmesan cheese, shredded
Condiments
- 2 tsp Worcestershire sauce
Baking & Spices
- 1/2 tsp Swerve Granular sugar
- 1/8 tsp Paprika
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/2 tsp Sea salt
- Pepper to taste
Oils & Vinegars
-
1/2 tsp olive oil
Instructions
(Ingredients are to be split between the two mushroom caps)
- Wash Portobello cap (be sure to use immediately or the mushroom will age)
- Preheat grill to medium or Preheat oven to 425 degrees
- Rub olive oil to the bottom of the mushrooms
-
Pour Worcestershire sauce evenly over the mushroom caps
-
Layer spinach in the mushroom caps
-
Spread the mozzarella cheese in an even layer over the spinach
-
Add the garlic powder, onion powder, swerve sugar, and sea salt
-
Place the jalapeños and peppers or the tomato basil mix on top
- Add the minced garlic over the top
- Sprinkle the parmesan cheese on top
- Finish with a few dashes of Paprika
-
Grill for 20 minutes or bake for 20-25 minutes or until cheese is completely melted and veggies and parmesan have crisped.
- Enjoy!
If you have been following my blog you know I love pretty accessories! All part of my live beautifully motto! I especially love pretty kitchen ware! If you love Kate Spade accessories as much as I do, you’ll probably love the Kate Spade lemonade oven mitt and the matching Kate Spade lemonade pot holder!
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