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Artichoke and Tomato Stuffed Portobello Mushrooms

4 servings
Dinner

Characteristics

High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

255
Calories
11.3 g
Protein
19.7 g
Carbs
6.1 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 255
  • Fat 16.6 g
    • Saturated  
    • + Trans 
  • Cholesterol 39 mg
  • Sodium   437 mg
  • Carbohydrate 19.7 g
    • Fibre   6.1 g
    • Sugars  
  • Protein 11.3 g
    • Vitamin A 26 %
    • Vitamin C 37 %
    • Calcium 17 %
    • Iron 16 %

Method

Preheat oven to 350 degrees F. Heat oil in a skillet set over medium high heat.

Cook mushroom on both sides until they slightly soften, and then remove and place stemmed side up on a baking sheet. Arrange slices of tomato in spiral-like fashion on top of the mushrooms. Combine stuffing ingredients, except Parmesan cheese, in a bowl. Divide and place stuffing on top of the mushrooms and tomatoes. Sprinkle on cheese.
Bake 20 minutes.

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