Bolognese Stuffed Portobello Mushrooms
To streamline recipe prep, make the sauce the night before.
Perfectly Balance Your Plate
Serve with 1 cup cooked grains or pasta.
6 portobello mushroom caps
1 tbsp olive oil
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1 can (28 oz/796 ml) crushed tomatoes
1⁄2 cup water or broth
1⁄2 cup plain non-dairy creamer or half and half cream (10%)
3⁄4 cup grated mozzarella cheese
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner. Using a spoon, scrape out mushroom gills (save these for the sauce!).
- Brush mushroom caps with oil and season with salt and pepper. Place on pan; bake until tender, 12–15 min.
- Meanwhile, in large Multipurpose Pot, combine mix with tomatoes, water, and creamer. Add mushroom gills. Cover; simmer on medium heat for 15 min, stirring occasionally. Taste, then season with salt and pepper.
- Once mushrooms are tender, pour out liquid, if desired. Scoop sauce into each mushroom cap and top with cheese. Bake until cheese is melted, about 2–3 min.
Per serving: Calories 230, Fat 8 g (Saturated 2 g, Trans 0 g), Cholesterol 10 mg, Sodium 600 mg, Carbohydrate 22 g (Fibre 6 g, Sugars 5 g), Protein 21 g.
If the mushroom caps have a small stem, chop them up to add to the sauce along with the gills.