Herbed Shallot-Stuffed Portobello Mushrooms
We stay away from bread, but we have a weakness for classic tomato-basil bruschetta, such as is served Italian restaurants. Using large, flat portobello mushrooms is a good way to avoid the bread but still get the fantastic flavors of sun-ripened tomatoes, summer's best basil, fruity olive oil, and a splash of white balsamic vinegar. You will make this over and over again. We do!
Recipe courtesy of The Pump Energy Food by Steve Kapelonis and Elena Kapelonis. Copyright 2005 Steve Kapelonis and Elena Kapelonis. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Calories from Fat 10 (19%)
(2%)Total Fat 1g
(1%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 9g
(10%)Dietary Fiber 3g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.