Stuffed Mushrooms


February 16, 2016

A bite-sized dish that pairs well with fish or as a healthy alternative snacks. Best of all, it is easy and quick to make!

  • Prep: 15 mins
  • Cook: 5 mins
  • Yields: 4 Servings


12 baby Portobello, stem and dirt removed

2 oz. sun-dried tomatoes, chopped

2 oz. pitted olives, chopped

2 oz. fat reduced mozzarella cheese, shredded

1 small clove of garlic, minced

fresh basil leaves, chopped (optional)

salt and pepper to taste


1In a bowl, combine the sun-dried tomatoes, olives, salt, pepper, basil, garlic and mozzarella. Mix well.

2Place cleaned baby Portobello on the baking sheet.

3Add about 1 teaspoon of tomato-olive mixture on top of each mushroom.

4Place the baking sheet on the upper rack of the oven and set an oven to HIGH broil setting for 2-5 minutes or until the cheese melts and lightly brown on top.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.