Stuffed Portabella Mushrooms
 
Prep time
Cook time
Total time
 
Make healthy stuffed mushrooms for dinner or cut them into pieces for snacks.
Author:
Recipe type: Dinner
Cuisine: Angelic
Serves: 4
Ingredients
  • 3 tablespoons olive oil, divided use
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 cup diced Onions
  • 2 cloves garlic, finely chopped
  • kosher salt as needed
  • freshly ground black pepper
  • 3 pounds large portabella mushrooms (about 8)
  • ¾ cup diced tomatoes
  • ¼ cup diced sun-dried tomatoes
  • 2 ounces lean chopped ham
  • 4 ounces Gruyére cheese, thinly sliced
Instructions
  1. Trim the stems from the portabellas and scrape out the gills with a spoon.
  2. Whisk together 2 tablespoons oil, the vinegars, garlic, salt, and pepper in a bowl. Pour over the mushroom caps, turning to coat evenly. Marinate at least 30 minutes and up to 24 hours.
  3. Preheat the oven to 375 degrees.
  4. To make the stuffing mixture, heat the remaining 1 tablespoon oil in a saute pan over medium-high heat. Add the onions and garlic and saute, stirring frequently, until tender and translucent, about 4 minutes. Add the fresh and dried tomatoes and saute until very hot, about 2 minutes. Add the diced ham and toss until coated.
  5. Transfer the mushroom caps to a baking dish. Spoon the filling mixture into the mushroom caps, dividing it evenly. Top with the sliced cheese.
  6. Bake the mushrooms until very hot, about 18 minutes. If the cheese is not completely melted, broil the mushroom caps for 2 or 3 minutes to melt and brown the cheese.
  7. Serve at once.
Nutrition Information
Serving size: 2 mushrooms Calories: 317 Fat: 22 g Saturated fat: 10 g Carbohydrates: 14 g Sugar: 3 g Sodium: 130 mg Fiber: 3 g Protein: 22 g Cholesterol: 47 mg
Recipe by Snack Rules at https://snackrules.com/stuffed-portabella-mushrooms/