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Stuffed Portobello Mushrooms
4 serving(s)
Ingredients
4 large Portobello mushrooms

2/3 cup (160 ml) Ricotta cheese

10 oz (284 g) bag spinach, cooked, squeezed and chopped

2 tbsp (30 ml) flour

1 large garlic clove, minced

1 medium onion, chopped

1 cup (250 ml) Oka cheese, diced

2 tbsp (30 ml) Parmesan cheese, grated

2 tsp (10 ml) dried oregano
Preparation
Cut out mushroom stalks at cap. Reserve caps, chop stalks and mix to remaining ingredients in a large bowl. Season to taste. Place mushrooms on a baking sheet, underside up. Mound stuffing on mushrooms and smooth over. Cook in centre of preheated oven at 400° F (200° C) for 20 to 25 minutes until golden.
Nutrional information per serving
Nutrient
% DV*
Energy
Protein
Carbohydrates
Fat
Fibre
Sodium
262 Calories
18 g
15 g
16 g
4.0 g
313 mg
Calcium
Folate
Vitamin A
Riboflavin
Vitamin C
38 % / 422 mg
86 %
48 %
48 %
40 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
100% Canadian Milk