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RECIPE
11 INGREDIENTS4 STEPS30MIN

Sun-Dried Tomato and Basil Stuffed Portobello Mushroom

4.7
3 Ratings
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Food Galley Gab
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Sun-Dried Tomato and Basil Stuffed Portobello Mushroom is the most delicious stuffed mushroom you'll ever eat! Easy, vegan, and a flavor explosion in your mouth!

30MIN

Total Time
Food Galley Gab
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Ingredients
US / METRIC
Servings:
1
Serves 1
1
Large Portobello Mushroom
to taste
to taste
Balsamic Vinegar
to taste
Salt and Pepper
to taste
1/4 cup
Sun-Dried Tomatoes in Olive Oil
7 oz
Tofu , cubed
3 Tbsp
Kalamata Olives , roughly chopped
2 cups
Spinach Leaves
1/4 cup
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Nutrition Per Serving
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CALORIES
571
FAT
25.9 g
PROTEIN
36.8 g
CARBS
48.7 g

Directions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Brush the Large Portobello Mushroom (1) with Olive Oil (to taste) and Balsamic Vinegar (to taste). Add the Salt and Pepper (to taste) and brush over the mushroom again.
Step 3
Wilt the Spinach Leaves (2 cup) and place on mushroom. Add Canned White Beans (1/4 cup), Kalamata Olives (3 tablespoon), and Dried Oregano (to taste). Add Tofu (7 ounce), chopped Fresh Basil Leaf (4), Sun-Dried Tomatoes in Olive Oil (1/4 cup).
Step 4
Wrap the portobello (completely covered) in tinfoil and place in oven for approximately 20 minutes. Serve and enjoy!

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Nutrition Per Serving
Calories
571
% Daily Value*
Fat
25.9 g
33%
Saturated Fat
3.8 g
19%
Trans Fat
0.0 g
--
Cholesterol
2.5 mg
1%
Carbohydrates
48.7 g
18%
Fiber
19.1 g
68%
Sugars
5.1 g
--
Protein
36.8 g
74%
Sodium
895.1 mg
39%
Vitamin D
0.3 µg
2%
Calcium
588.4 mg
45%
Iron
11.7 mg
65%
Potassium
1577.1 mg
34%
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