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Portobello mushrooms are low in sodium and very low in saturated fat and cholesterol. In addition to 5 grams of protein per cup, they have 3 grams of dietary fiber and also a source of thiamin, vitamin B6, folate, magnesium, zinc and manganese among other vitamins and minerals.
Mixed with vegetables and a pinch of flavor, this is almost a meal in and of itself. Pair this with a small portion of chicken and you have a might healthy meal!
Ingredients: (makes 2 Stuffed Portobello Mushrooms):
2 zucchini squash
1 tbs. olive oil
1/2 white onion
1 can of diced tomatoes (large can) – 28 fl oz.
2 garlic cloves
2 pinches chopped cilantro
2 tsp. of parmesan cheese (to top mushroom)
1 pinch sea salt is optional, to taste
Directions:
Preheat oven to 400° F.
Clean your mushrooms, removing the stem and cleaning the inside to make a hollow to hold your stuffing.
Heat a skillet to medium temperature. Sauté your onions, garlic and zucchini’s in olive oil. Add tomatoes. Simmer until the juices are almost evaporated, adding a pinch of sea salt for flavor.
Grease a cookie sheet with a sprinkle of olive oil. Lay the mushrooms on the cookie sheet with the open hollow facing up. Spoon the zucchini tomato mixture into each mushroom. Sprinkle parmesan cheese on each mushroom.
Bake for 5-10 min at 400° F.
Remove from oven and enjoy!
This recipe was contributed by BodySite Coach Nancy Savaria.
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Nancy at 220 pounds
Nancy at 145 pounds
Nancy is from Ottawa Ontario and lost 75 pounds following the principles outlined in the BodySite Success Plan. Let Nancy coach you to your own success by following her fitness plans and workout programs.
