QUICK FACTS
SUMMARY
This Veggie Stuffed Portabella Mushroom recipe gives satisfaction to the belly without adding inches to it. Mushrooms contain 80-90% water and is very low in calories. They are low in sodium, very low in saturated fat and cholesterol and 8-10% of the dry weight is fibre making this recipe ideal for people following a weight management program.
INGREDIENTS
METHOD
1. Preheat the oven to 350°F/180°C.
2. Wash and wipe the baby portabella mushrooms. Remove the stems and line them on a foil covered baking tray.
3. In a pan, over medium heat, sauté the onion, tomatoes, bell pepper and eggplant for about 5-8 minutes or until soft. Stir in the salt to taste.
4. Divide this sautéed mixture between mushrooms. Using the back of a spoon, make a depression in the mixture to form a nest. Add egg white into each mushroom and top with cheese.
5. Bake at 350°F/180°C for about 10 to 15 minutes or until egg whites are set and cheese is melted.
