Extra Virgin, Extra Healthy Stuffed Mushrooms

The fall season is prime time for mushrooms. When you stuff a portobello with fresh herbs, Greek olives, and bake your creations with a generous coat of extra virgin olive oil, you're enjoying staples of a healthy Mediterranean diet.

4 Portobello mushroom caps
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 cup finely chopped fresh herbs: basil, parsley and chives
1 cup tomatoes, diced
1/2 cup kalamata olives, diced
1 cup whole wheat breadcrumbs
1/2 cup (4 ounces) shredded low fat mozzarella
Dash of freshly ground black pepper

• Preheat oven to 375 degrees
• On a baking sheet, place your portobellos gill sides up, and drizzle with the extra virgin olive oil; you can use a pastry brush (optional) to coat each mushroom generously. Sprinkle 1 teaspoon sea salt on top of the mushrooms. Bake for 10 minutes.
• While the mushrooms bake, combine the remaining teaspoon salt, fresh herbs, tomatoes, olives, breadcrumbs, mozzarella and freshly ground pepper in a large bowl.
• Remove mushrooms from oven, stuff each cap with herb mixture, and bake an additional 10 minutes. Serve and Enjoy!
• Here is the Pink Ribbon promo from Dole: http://dolemushrooms.com/new_page_2.htm

Prep Time: 
30 minutes
Cook Time: 
20 minutes
200 calories per stuffed mushroom
Filed Under: 
healthy baking tips
Stuffed Mushrooms
olive oil