Bolognese Stuffed Portobello Mushrooms
Bursting with deep umami flavour, this meal is a delicious, light main course that is packed with nutrients! To streamline recipe prep, make the sauce the night before.
Perfectly Balance Your Plate
Serve with 1 cup cooked grains or pasta.
Ingredients
6 portobello mushroom caps
1 tbsp olive oil
Sea Salt, to taste
Black Pepper, 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
Preparation
- 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.
Nutritional Information
Per serving: Calories 230, Fat 8 g (Saturated 2 g, Trans 0 g), Cholesterol 10 mg, Sodium 600 mg, Carbohydrate 22 g (Fiber 6 g, Sugars 5 g), Protein 21 g.
Tips
If the mushroom caps have a small stem, chop them up to add to the sauce along with the gills.
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