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Nutrition Facts

Serving Size 1 (157g)

Recipe makes 4 servings

The following items or measurements are not included below:

4 tablespoons lowfat mozzarella cheese

Calories 96
Calories from Fat 50 (52%)
Amount Per Serving %DV
Total Fat 5.6g 8%
Saturated Fat 1.2g 6%
Monounsaturated Fat 3.0g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 105mg 35%
Sodium 70mg 2%
Potassium 671mg 19%
Total Carbohydrate 7.0g 2%
Dietary Fiber 2.3g 9%
Sugars 2.0g
Protein 6.5g 13%

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By: Bev

South Beach Portabello Florentine

Recipe #116331 | 55 min | 25 min prep | add private note
*Pixie*

By: *Pixie*
Apr 12, 2005

A light version of baked stuffed portobello mushrooms, suitable for Phase 1 of the South Beach diet and probably other diets as well. Submitted for Ready Set Cook Winter 2005. Note: spinach or mushroom haters should avoid this recipe.

SERVES 4 , 4 mushrooms (change servings and units)

Ingredients

Directions

  1. 1
    Brush the mushrooms and remove the stem and scoop out some of the gills so that a shallow cup is formed
  2. 2
    Chop the stems and gills into small pieces
  3. 3
    Mix 2 teaspoons olive oil, 2 teaspoons lemon juice and 1/2 teaspoon basil in a small glass bowl for a minute or so until well combined (should be cloudy looking)
  4. 4
    Turn the mushrooms gill side down on a nonstick baking pan and brush the non-gill side throughly with the olive oil mixture, sprinkle with a little salt and pepper as desired
  5. 5
    Preheat the oven to 350 degrees F
  6. 6
    Use the brush to coat a non stick frying pan with any remaining olive oil mixture then add 1/2 teaspoon more olive oil, the garlic and chopped mushroom and cook over medium heat for about 5 minutes stirring frequently
  7. 7
    Add the spinach, 1 teaspoon basil and 1/2 teaspoon lemon juice and cook stirring frequently for another 5 to 10 minutes until the spinach is completely wilted, remove from heat and add salt and pepper if desired
  8. 8
    Whisk the eggs until yolk and white are well combined and then mix in the spinach mixture
  9. 9
    Flip the mushrooms so that the gill side is upward and divide the spinach mixture evenly between the mushrooms being careful not to spill egg on the pan
  10. 10
    Sprinkle each mushroom with 1 tablespoon grated mozzarella cheese
  11. 11
    Bake for 25-30 minutes until the mushrooms are done and cheese is lightly browned

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Featured Reviews for This Recipe

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From: Impera_Magna

On Jul 6, 2006

Very tasty side dish and certainly spectacular looking on the plate. I followed the recipe but needed twice the amount the stuff to brush over the mushrooms and then need to make some more in which to saute the mushroom pieces and garlic. Not a big deal tho; went very smoothly. DD and I are on Phase 2 of SB and next time I think I'll add some cheese to the spinach filling and maybe some chopped onion sauted w/ the mushrooms and garlic. Just a personal preference... I love onions! Thanks for a great recipe. I'll definitely be making this again!

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    From: Bippie

    On Apr 17, 2006

    I've made these with mini portobello mushrooms and it makes a great appetizer for a party.

    0 people found this review helpful

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  • From: SJM

    On Apr 14, 2006

    This was great! I passed this one on to a couple of friends who also gave it 2 thumbs up. I only made 2 portobellos, and the olive oil mixture as stated in the recipe seemed just right for 2 shrooms. I would probably double it if I made 4 of them. Thanks!

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  • From: The Mad Slovak

    On Mar 17, 2006

    I made this recipe along with Nurse Di's Vegetarian Chilli. What a great combo this was for dinner! Using fresh spinach involves a little more work in prep time, but it is well worth it. So much better than frozen! Bravo Pixie!

    0 people found this review helpful

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  • Read all 7 reviews

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