Texas AgriLife Extension Service">

Dinner Tonight - Stuffed Portabella Mushrooms

We are making Stuffed Portabella Mushrooms on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Utensils Needed:
Medium skillet
Cutting board
Baking sheet


  • 4 portabella mushrooms

  • 1 zucchini squash, chopped

  • 1 bell pepper of any color, chopped

  • 1 small onion, diced

  • Dash of Worcestershire Sauce

  • 1/2 cup fat free cheddar cheese, grated


  1. Preheat oven to 350 degrees.

  2. Remove the stems from the mushroom caps and chop stems, leaving mushroom cap in tact. Add chopped vegetables to the mushroom stems and saute in a hot pan with non stick cooking spray until vegetables are tender. Drain off any excess liquid.

  3. Place mushroom caps on a baking sheet and top with approximately 1/2 cup of sauteed vegetables. Add a dash of Worcestershire sauce to each mushroom and top with cheddar cheese. bake at 350 degrees for approximately 10 minutes.

  4. Serve with a fresh garden salad for a light supper that even your meat eaters will love.

Calories: 162
Fat: 5 g
Cholesterol: 12 mg
Sodium: 627 mg
Total Carbohydrate: 14 g
Dietary Fiber: 2 g
Protein: 16 g

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