Stuffed Mushrooms

Serves: 4

These Stuffed Mushrooms are super easy to make, delicious to taste and a fantastic way to start the day. Crammed full of vegetables, this breakfast meal will ensure you are properly fueled to tackle anything coming your way that day. These mushrooms are not only a great meal option, they are also a celebration of simple Mediterranean flavors that go perfectly together on a plate. If you want to take this recipe to another level, you can also serve with a little shaved Parmesan cheese, or even melt a little Parmesan cheese on top.



8 large portobello mushrooms
6 tbsp. extra-virgin olive oil
1 onion, finely diced
1 clove garlic, minced
1 zucchini, finely diced
1 bell pepper, seeded and finely diced
2 tomatoes, finely diced
3 tbsp. chopped fresh chives
½ tbsp. freshly squeezed lemon juice
salt and pepper, to taste



1. Preheat the oven to 350°F.
2. Wipe the mushrooms clean and remove their stems (save for another use).
3. Lightly cover a baking sheet with 2 tablespoons of the oil and lay on the mushrooms stem side up.
4. Pour ½ teaspoon of olive oil over each one and bake 20–30 minutes.
5. Meanwhile, heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat.
6. Add the onion and garlic and sauté for 5 minutes. Add the zucchini and bell pepper and continue to sauté 10–15 minutes until soft. Add the diced tomatoes and chives and cook for 5 minutes more, then season the vegetables with the lemon juice and salt and pepper, to taste.
7. Remove the mushrooms from the oven. Fill each mushroom cap with the vegetable mixture and serve.



Calories 194kcal
Total Carbohydrates 18g
Protein 9g
Total Fat 11g
Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Trans Fat 0g
Cholesterol 0mg
Sodium 33mg
Potassium 318mg
Dietary Fiber 9g
Sugars 7g
Vitamin A 28% Daily Value
Vitamin C 107% Daily Value
Calcium 2% Daily Value
Iron 2% Daily Value


This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here

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