Mozzarella Portobellos American Heart Association
Elevate your mealtime with heart-healthy comfort by trying Mozzarella Portobellos, a delicious recipe created in partnership with the American Heart Association. These oven-baked portobello mushroom caps are generously stuffed with a vibrant medley of sautéed garlic, fresh spinach, cherry tomatoes, and basil, then crowned with creamy slices of fresh mozzarella. Lightly seasoned with black pepper and optionally drizzled with balsamic glaze, this dish strikes the perfect balance between indulgence and wellness. Ready in under 40 minutes, these savory stuffed mushrooms are low in sodium and packed with nutrient-rich ingredients, making them a flavorful centerpiece for any heart-smart meal. Whether served as an appetizer or a light vegetarian entrée, Mozzarella Portobellos are guaranteed to impress your taste buds while supporting a healthier lifestyle.
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Recipe Information
Ingredients
- 4 pieces Large portobello mushrooms, cleaned and stems removed
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 cups Fresh spinach, chopped
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Fresh basil, chopped
- 4 ounces Fresh mozzarella, sliced into rounds
- 1 teaspoon Black pepper
- 0.25 teaspoon Salt (optional, to taste)
- 1 tablespoon Balsamic glaze (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Brush the cleaned portobello mushroom caps lightly with 1 tablespoon of olive oil on both sides, then place them gill-side up on the prepared baking sheet.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and stir in the halved cherry tomatoes and chopped basil.
Divide the sautéed spinach mixture evenly among the four portobello mushroom caps, filling each cap generously.
Top each stuffed mushroom with a slice of fresh mozzarella and sprinkle with black pepper. Add salt if desired, but keep in mind that less sodium aligns with heart-healthy guidelines.
Bake the mushrooms in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the mozzarella is melted and bubbly.
Remove from the oven and let the stuffed mushrooms rest for 2-3 minutes. If desired, drizzle with a small amount of balsamic glaze for added flavor.
Serve the Mozzarella Portobellos warm as an appetizer or light entrée. Enjoy!
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 199 mg | 15% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
