Giant Mushrooms Stuffed with Greens and Mozzarella - 20g Carbs, 5g Fiber
From: www.prevention.com
Work Time: 30 Min
Total Time: 45 Min
Servings: 4
2 Tbsp canola oil
1 lb Swiss chard, trimmed, stems removed and sliced crosswise, and
leaves chopped
2 cloves garlic, crushed
1/2 tsp salt
1 bunch scallions (about 6), bulbs and greens separated and sliced
8 portobello mushroom caps (1 2/3 lb total)
1/2 cup drained canned fire-roasted diced tomatoes
5 oz part-skim mozzarella or smoked mozzarella, coarsely grated
2 Tbsp finely chopped fresh parsley
1/2 cup crushed unsalted roasted cashews
1. HEAT oven to 400 degrees F. Heat 1 1/2 teaspoons of the oil in large
frying pan over medium-high heat. Add chard stems, garlic, and salt and
cook 5 minutes. Stir in scallion bulbs and chard leaves. Cook until
tender, about 12 minutes, stirring occasionally. Remove from heat.
2. COAT mushrooms with remaining 4 1/2 teaspoons oil and lightly sprinkle
all over with salt. Put on large baking sheet.
3. STIR tomatoes, scallion greens, cheese, and parsley into chard mixture
and season with black pepper to taste. Fill mushrooms with chard stuffing.
Bake until hot, 15 to 20 minutes. Sprinkle with cashews before serving.
Servings: 4
Nutrition per Serving:
331 Calories, 22g Fat, 5.5g Sat Fat, 18g Protein, 20g Carbs, 5g Fiber,
794mg Sodium
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