Makes 2 servings
These giant mushrooms are so meaty that you may think you’re eating a steak!
2 large portobello mushrooms
1/4 cup diced onion
3/4 cup seeded and finely chopped green bell pepper
1 small Asian eggplant, with skin, diced
1/2 cup reduced-sodium chicken broth or as needed
1 Roma tomato, diced (do not seed or peel)
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon sweet smoky Spanish paprika or 1/8 teaspoon ground chipotle chile
Salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees. Spray a nonstick baking pan just large enough to hold the mushrooms with cooking spray. Remove the stems from the mushrooms and dice the stems. Scrape off the gills with a spoon and discard the gills. Arrange the mushrooms in a single layer in the prepared pan and bake, stem side down, for 10 minutes.
While the mushrooms bake, spray a medium nonstick skillet with cooking spray and heat over medium heat. Add the onion, bell pepper, diced mushroom stems, and eggplant and cook until softened, moistening with the broth as needed. Stir in the tomato, cumin, cinnamon, and paprika. Season with salt and pepper and cook until the liquid is absorbed.
Turn the mushrooms stem side up and fill with the vegetable mixture. Return to the oven and bake 10 more minutes, until browned.
Per serving: Calories 136, Protein 9g, Total fat 1g, Sat fat 0.3g, Trans fat 0g, Cholesterol 1mg, Carbohydrate 25g, Dietary fiber 10g, Sodium 83mg