With Summer coming on you can either do these on the Grill or in the oven..Sometimes if i feel like it i will add Blue Cheese instead of Cheddar..
1 medium to large Portabello Mushroom
1 tsp olive oil
1 tbsp balsamic vinegar
1/4 tsp garlic powder
1/4 tsp dried thyme
Pinch of kosher salt and pepper
Non-stick Cooking Spray
1 slice of sweet onion chopped
1/4 of a large bell pepper chopped
1/2 cup baby spinach chopped
3/4 oz of cheddar cheese
Preheat the oven to 450 degrees
In a bowl large enough to marinate the mushroom, mix the olive oil, vinegar, garlic powder, thyme, salt and pepper.
Wash the mushroom and remove the stem. You can also peel a few pieces away from the cap. This will help the marinade penetrate a little easier. Coat the mushroom in the marinade and let it sit while you prepare the rest of the ingredients. Preheat a small skillet over medium-high heat and spray with non-stick cooking spray. Add the onion and let it scorch a little while cut the rest of the ingredients.
Chop the stem of the mushroom, pepper and spinach. Add the mushroom and peppers next. Again, cooking until just scorched. Finally, add the chopped spinach and cook until it wilts.
Remove the mushroom from the marinade and place upside down on a cookie sheet lined with aluminum foil.
Dice up the cheddar cheese and add it to the bowl with the marinade. Add the cooked the veggies from the skillet. Mix to make the filling.
Pile the filling onto the mushroom cap.
Bake for 10-12 minutes until the cheese is oozing and just starting to brown. Put it on your favorite whole wheat bun or thin. Add a squirt of ketchup and dig in!
- Calories Fat Fiber
- 185 10g 3g
- Sugar Sat Fat Carbs Protein
- 7g 4g 9g 10g