Portobella mushrooms can be a vegetarian’s best friend with their meaty texture and versatile flavor. One of my favorite ways to eat portobellas is by stuffing them!
– 3 oz portobella cap
– 1/2 c canned tuna (chicken would be good, too)
– 1 egg white
– lemon juice
– 1 T feta cheese
– 1/4 c spinach, chopped
– cracked pepper
Preheat oven to 375 F. Remove mushroom stem and whip top with damp paper towel. In a bowl mix together remaining ingredients and then place in portobella cap. Bake in oven for 10-12 minutes or until egg has set.
calories ~225 protein ~25g
*I served mine with 1 cup grapes and 1 cup steamed broccoli and had it for dinner. Yum.