One of the great things about our weight loss center is all the awesome recipes our members share with us. This recipe for Cheese Stuffed Portobello Mushrooms tastes delicious and indulgent, but is actually healthy for life and perfect for those on a diet. Portobello mushrooms are considered a superfood because they are nutrient-dense and low in calories and fat. They have a healthy balance of protein and healthy carbs, and a moderately high content of fiber, which helps fill us up and promotes healthy digestion.
Portobello mushrooms are also loaded with a bevy of important minerals that are healthy for life, such as potassium, an essential electrolyte that helps fight bloating and is essential for protein synthesis and nerve function, and phosphorus, which promotes healthy bones. They are also a good source of several B vitamins, which promote a healthy nervous systems and red blood cell formation.
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6 Portobello mushrooms, cleaned with stems and gills removed gently using a spoon
2 cups (depending on the size of your mushrooms) of shredded cheese of your choice (ie. Monterey Jack, marble, gouda, provolone, etc.)
Dried or fresh parsley, finely chopped
1 large tomato diced (seeds removed)
chopped frozen and defrosted spinach
Note: It is important that your mushrooms are dry before you start. Also, removing the gills will reduce the amount of dark-colored liquid
Preheat the oven to 400 F. Place the mushrooms cap side down on a baking sheet lined with parchment paper. Add your topping(s) of choice and then cover with shredded cheese. You may want to add a few of the toppings to the top of the cheese as well. Bake until the cheese is bubbling and the mushrooms are tender and heated through, about 20 minutes. Note that the cooking time will vary widely depending on the size of your mushrooms. Garnish with dried or fresh parsley and serve immediately.