Stuffed Portobello Mushrooms (dairy)
serves 4
4 medium portobello mushrooms
3 slices whole wheat bread, crusts removed and torn in
pieces
2 scallions, sliced
2 tablespoons packed parsley sprigs
1 tablespoon dijon mustard
1 teaspoon grated lemon rind
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
Preheat oven to 400F. Spray a baking dish with non-stick
cooking spray. Wash mushrooms, remove stems and pat dry with
paper towels. Place the mushroom caps, frilly side up, on
the prepared baking dish. Set aside. In the food processor,
place the mushroom stems, bread, scallions, parsley,
mustard, lemon rind, parmesan cheese and 1 1/2 tablespoons
water. Process to combine mixture, 6-8 pulses. Stuff the
mushroom caps with the mixture. Drizzle with olive oil. Bake
in preheated oven for 15 minutes or until stuffing is
browned and mushrooms have lost their raw look. Serve hot or
at room temperature.
approx. nutrients per serving: calories – 132 protein
– 6g carbohydrates – 15g
fat – 6g cholesterol – 2mg sodium – 364mg
