Portobello mushroom caps make attractive “bowls” for this scrumptious combination of onion, garlic, bacon, and seafood. These are special enough for when company comes over, but don’t wait for an occasion to make these for yourself. Stuffed mushrooms, covered, keep in the refrigerator for one day.
Targeted Side Effect: Fatigue
Calories: 110; Total Fat: 5 g; Saturated Fat: 1 g; Total Carbohydrates: 7 g; Fiber: 2 g; Protein: 10 g
4 large portobello mushrooms
2 tablespoons olive oil, divided
3 slices non-nitrate, non-nitrite, no hormone bacon
1 large shallot or small yellow onion, chopped
3 cloves garlic, minced
6 ounces small shrimp cut in half, lump crab meat, or canned light tuna in water
⅓ cup cilantro, chopped
⅓ cup baby spinach, roughly chopped
Iodized salt and pepper, to taste
Optional: ½ cup nondairy, non-soy mozzarella cheese, shredded (we prefer Daiya)
Preheat oven to 375°F
1. Wash mushrooms. Remove stems and chop them finely. Set aside.
2. Using ¾ tablespoon of olive oil, brush all mushroom caps on both sides with oil. Arrange stem side up on cookie sheet or baking dish. Bake for 15 minutes.
3. While the mushrooms are baking, cook slices of bacon in a frying pan over medium heat. Remove cooked bacon and set aside on paper towels to drain grease. When cool enough to handle, crumble bacon and set aside.
4. Remove grease from frying pan. Add remaining olive oil, chopped shallot or onion, garlic, and chopped mushroom stems to pan. Cook for four minutes. Add shrimp, crab, or tuna, chopped cilantro, spinach, salt, and pepper. Stir, and cook until spinach is wilted and other ingredients are blended, about three minutes. Add crumbled bacon to mixture.
5. Remove mushrooms from oven. If there is liquid in the mushrooms after baking, soak up excess water with a paper towel. Scoop out more of the mushroom around the stem to make room for filling.
6. Spoon filling into the mushroom caps and put back in the oven for 15 minutes. Serve hot.
Optional: Sprinkle with cheese, turn oven down to 350°F and cook in oven for 10 more minutes, until hot and cheese is melted.
Health Tip 101: Portobello mushrooms are a good source of protein and contain beta-glucan, a beneficial nutrient that boosts the immune system.
Stuffed Portobello Mushrooms