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Stuffed Mushrooms

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 Time: 15 mins
Cook Time: 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


In a bowl, combine the sun-dried tomatoes, olives, salt, pepper, basil, garlic and mozzarella. Mix well. Place cleaned baby Portobello on the baking sheet. Add about 1 teaspoon of tomato-olive mixture on top of each mushroom. Place 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.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.