Portobello Mushroom Towers Recipe

Eating healthy can be hard and many think, dull. So many tasty dishes we love are usually high in calories. But, did you know that low-calorie recipes can be just as enjoyable as those with lots of calories?

Check out today’s guest-post recipe. The recipe is from SECRETS OF SKINNY COOKING: Mouthwatering Recipes You Won’t Believe are Low Calorie By Victoria Dwek and Shani Taub C.D.C. Artscroll/Shaar Press; May 2017. The recipe will yield 2 large servings.

Portobello Mushroom Towers Recipe

Portobello Mushroom Towers Recipe

MUSHROOMS

2 Portobello mushroom caps
1/4 cup red wine vinegar
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp salt

TOPPINGS

1 red pepper
1/2 onion, sliced
1 tsp salt, plus more for sprinkling
1/2 onion, diced
8 oz frozen spinach, thawed, drained
2 (1-oz) slices Muenster OR mozzarella cheese

Place mushroom caps into a ziplock bag. Add red wine vinegar, garlic powder, basil, and salt. Seal; marinate for 1 hour or up to overnight in the refrigerator.

Preheat oven to 400ºF. Place mushrooms and marinade into a baking pan; bake for 25 minutes.

Meanwhile, place red pepper into the oven (on its own or in a baking pan). Roast until skin is blistered, about 35-45 minutes. Let cool; peel and discard peel and seeds. Slice pepper; set aside.

Coat a sauté pan with nonstick cooking spray; heat over medium-high heat. Add sliced onion; lower heat and sprinkle with salt. Cover; cook, stirring occasionally, until onions are golden, about 15 minutes. Remove from pan; set aside.

Coat the sauté pan again with nonstick cooking spray; heat over medium-high heat. Add diced onion; lower heat and sprinkle with salt. Cover; cook, stirring occasionally, until onions are soft, about 5 minutes. Add spinach; cook an additional 2 minutes. Season with salt.

Assemble the towers: Top each mushroom with half the spinach mixture, half the peppers, and half the onions. Top with one slice of cheese; bake until cheese is golden and bubbling, 9-10 minutes.

Make Ahead: All the components of this dish can be made ahead and stored separately in the refrigerator for up to 1 week. Simply assemble and bake when ready to enjoy.

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Comments

  1. Jo-Ann Brightman says:

    I think my family would love this recipe. I shall try making it for the Christmas season,

  2. These are gorgeous. I adore portobellos!

  3. Cathy Jarolin says:

    This recipe has my mouth watering sounds so yummy. I love Mushrooms & everything that goes into this Delicious Portobella Mushroom Tower. Knowing its low calorie is a Big Plus, I must try this recipe. Thank You so Much for sharing this Delicious Recipe..

  4. I have not had a portobello mushroom burger in so many years and I love them. I used to throw them on the BBQ during the summer time. I have to try this recipe it sounds amazing and healthy too.

  5. Dana Rodriguez says:

    This looks delicious! I am the only one that likes mushrooms here so I think I will make these for myself! 🙂

  6. I like that you can fix all the components ahead of time. Then make them when you want.

  7. Peggy Nunn says:

    I want to make these. You make it sound easy. I think I will try it now. Thank you for the recipe.

  8. ellen beck says:

    I like this recipe. I think it has everything I like in it. We love portobellos, they are so good. This would be like an entire meal for me!

  9. Susan Hartman says:

    This looks really good. Since I just started low carving this is wonderful. I can actually eat it!

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