Fresh portabella mushrooms jam packed with Italian seasoned sautéed vegetables and topped with tangy melted blue cheese! Only 186 calories per mushroom (5 SP)!
I’m not naive to the fact that I’m one of the 4 people on the continent who love both blue cheese and mushrooms. I’m not sure why these two get such a bad rap because I could easily eat them daily. I could add that tangy, bold flavor of blue cheese to pretty much any dish!
If you’re one of the other 3 people then you have to try these stuffed mushrooms! I saw this recipe from Judy at Savoring Today and I couldn’t wait to make it! There’s no better way for me to get my veggies in for the day than by topping them with blue cheese. While this recipe is pretty versatile in that you could swap out any of the veggies, I didn’t find that necessary as it was already jam packed with all of my favorites! (Except brussels sprouts…but I think my sprouts intake is already inhumanly excessive.)
These stuffed mushrooms are ideal for busy weeks because they can be made in advance and quickly reheated for a nutritious and low calorie lunch or dinner. They’re so filling I ate just one for lunch and was stuffed! You could also pair them with grilled meats or throw some cooked bacon or prosciutto into the mix for some added protein. And at only 186 calories (5 SP) per mushroom, they’re a perfect low calorie meal!
BLUE CHEESE VEGGIE STUFFED MUSHROOMS
186 calories per mushroom
5 SP per mushroom
To start this recipe you want to begin by cleaning your mushrooms thoroughly and removing the stems. Using a teaspoon, remove all of the gills and discard. Brush the mushrooms with olive oil on each side then place onto a foil lined baking sheet.
Chop and dice all of the veggies and preheat a medium sized sauce pan over medium heat. Add in 2 Tbsp of olive oil then sauté the onion and celery until softened and beginning to brown, which will take about 10 minutes. Add in the minced garlic and cook for an additional 3-4 minutes, or until the garlic is fragrant. Transfer onion, celery and garlic into a medium sized bowl and set aside.
In the same skillet with olive oil, add in the zucchini and red pepper and cook until they soften, which will take about 5 minutes. Add in 1 tsp of Italian seasoning and salt and pepper to taste, then cook for an additional 2-3 minutes.
Once the zucchini and pepper are done, add them to the bowl with the onion mixture and set aside to cool slightly.
The mushrooms can be cooked on either a grill over medium-high heat or in the oven at 350 degrees for 8-10 minutes. While whichever method you choose is preheating, add 1/2 C blue cheese crumbles to the veggie mixture and stir to mix in. Evenly stuff the oiled mushrooms then top with a little more blue cheese and salt/pepper to taste.
Bake for 8-10 minutes or until the mushrooms are slightly softened. Serve immediately or keep warm in a 200 degree oven until ready to serve.
Enjoy! Leftovers can be reheated wrapped in foil and warmed in the oven at 300 degrees for about 10 minutes.
If you’re craving more blue cheese or mushrooms check out these other recipes!
Blue Cheese and Steak Crostini
Apple Bacon Blue Cheese Stuffed Pork Chops
Brussels Sprouts with Bacon and Blue Cheese
Grape, Fontina, Blue Cheese, Arugula Flatbread
Spinach and Mushroom Fettuccine
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Fresh portabella mushrooms jam packed with Italian seasoned sautéed vegetables and topped with tangy melted blue cheese! Only 186 calories per mushroom (5 SP)!
Ingredients
- 4 medium portabella mushrooms
- 1/2 large sweet onion, diced
- 3 ribs of celery, chopped fine
- 2 cloves minced garlic
- 2 C zucchini, cut into very small cubes
- 3/4 C red bell pepper, diced
- 1 tsp Italian seasoning
- Extra virgin olive oil
- Salt and pepper
- 1/2 C blue cheese plus more for garnish
Instructions
- Begin by cleaning your mushrooms thoroughly and removing the stems. Using a teaspoon, remove all of the gills and discard. Brush the mushrooms with olive oil on each side then place onto a foil lined baking sheet.
- Chop and dice all of the veggies and preheat a medium sized sauce pan over medium heat. Add in 2 Tbsp of olive oil then sauté the onion and celery until softened and beginning to brown, which will take about 10 minutes. Add in the minced garlic and cook for an additional 3-4 minutes, or until the garlic is fragrant. Transfer onion, celery and garlic into a medium sized bowl and set aside.
- In the same skillet with olive oil, add in the zucchini and red pepper and cook until they soften, which will take about 5 minutes. Add in the Italian seasoning and salt and pepper to taste, then cook for an additional 2-3 minutes.
- Once the zucchini and pepper are done, add them to the bowl with the onion mixture and set aside to cool slightly.
- The mushrooms can be cooked on either a grill over medium-high heat or in the oven at 350 degrees for 8-10 minutes. While whichever method you choose is preheating, add 1/2 C blue cheese crumbles to the veggie mixture and stir to mix in. Evenly stuff the oiled mushrooms then top with a little more blue cheese and salt/pepper to taste.
- Bake for 8-10 minutes or until the mushrooms are slightly softened. Serve immediately or keep warm in a 200 degree oven until ready to serve.
- Enjoy!
Notes
5 SP per mushroom
Leftovers can be reheated wrapped in foil and warmed in the oven at 300 degrees for about 10 minutes.
Nutrition
- Serving Size: 1 mushroom
- Calories: 186
- Sugar: 6.6 g
- Sodium: 403.4 mg
- Fat: 13.6 g
- Saturated Fat: 4.9 g
- Carbohydrates: 10.6 g
- Fiber: 2.7 g
- Protein: 8.5 g
- Cholesterol: 18.8 mg
**Recipe from Savoring Today
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 🙂
