Recipes & Cooking Recipes by Diet Vegetarian Veggie-Stuffed Portobello Mushrooms 4.3 (17) Add your rating & review This vegetarian dinner is one meatless recipe that's actually filling! Since it's loaded with fresh ingredients like zucchini, carrot, spinach, and more, this Veggie-Stuffed Portobello Mushroom recipe offers plenty of fiber—and not a lot of sugar or calories. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2009 Rate PRINT Share Trending Videos Close this video player Prep Time: 25 mins Bake Time: 17 mins Total Time: 42 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 yellow sweet pepper, cut in bite-size strips 1 small red onion, chopped 1 medium zucchini, coarsely shredded 1 carrot, coarsely shredded 1 celery, thinly sliced 2 cloves garlic, minced 2 - 3 tablespoon olive oil 1 tablespoon snipped fresh basil 1 tablespoon lemon juice 1 5 ounce package fresh baby spinach ½ cup fine dry bread crumbs ½ cup finely shredded Parmesan cheese 4 4-5 inch portobello mushroom caps, stems removed 4 slices provolone cheese Directions Preheat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. In 12-inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, parsley, lemon juice, 1/4 teaspoon each salt and ground black pepper. Top with spinach; cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside. Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake for 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings. Rate It Print Nutrition Facts (per serving) 296 Calories 17g Fat 24g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 296 % Daily Value * Total Fat 17g 22% Saturated Fat 7g 35% Cholesterol 25mg 8% Sodium 617mg 27% Total Carbohydrate 24g 9% Total Sugars 6g Protein 14g 28% Vitamin C 79.7mg 89% Calcium 333.2mg 26% Iron 2.9mg 16% Potassium 981mg 21% Folate, total 141.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.