Feta and Cottage Cheese Stuffed Portobello Mushroom Recipe

Delicious Stuffed Portobello Mushroom Recipe:

Low-Calorie and High-Protein!

Are you a food enthusiast who loves preparing delectable recipes that align with your macros? If you're conscious of your calorie intake, we have an incredible stuffed portobello mushroom recipe for you!

Indulge in the creamy and flavorful combination of Feta Cheese, Good Culture Cottage Cheese, and Sun-Dried Tomatoes within this stuffed portobello mushroom. This recipe is not only low in calories but also packed with protein, thanks to the absence of meat. The best part? It's quick and simple to make!

Feel free to customize the recipe according to your macros, adding ground meat such as chicken, turkey, or pork if desired.

We highly recommend serving this mouthwatering dish with a side of baked Pork Tenderloin for a perfect flavor pairing.

Check out the winning Stuffed Portobello Mushroom recipe below, and get ready to satisfy your taste buds!

Stuffed Portobello Mushroom:
Serving: 1 mushroom

Nutrition:

• Calories: 263

• Protein: 18.5g

• Carbohydrates: 17.3g

• Fat: 13.3g

Ingredients:
✅1 Portobello mushroom with gills removed and stem reserved to be chopped (Came in weighing about 120g in weight with gills removed)
✅ 5g Olive oil
✅ 10g Minced garlic
✅ 50g Low Fat Good Culture cottage cheese
✅ 20g Fat Free Feta Cheese
✅ 8g Sun dried tomatoes
✅ 2g Chopped fresh basil
✅ 1/2 tsp dried Rosemary
✅ 10g grated Parmesan
✅ 25g Arugula
✅ 2g Balsamic Vinegar (The thick kind)

Directions:

1. Preheat the oven to 350 degrees.

2. Remove the stem and gills from the mushroom, and set the stem aside.

3. Spray or coat the mushroom with approximately 2-3g of olive oil. Place it on a baking sheet along with the stem (stem side up) and bake for 10 minutes.

4. In a mixing bowl, combine 5g minced garlic, cottage cheese, fat-free feta, chopped sun-dried tomatoes, fresh basil, and dried rosemary.

5. Remove the mushroom from the oven and gently dab off any excess moisture.

6. Fill the mushroom with the cheese mixture.

7. Bake for an additional 5 minutes. Meanwhile, chop the reserved mushroom stem and add it to the arugula.

8. Heat 2-3g of oil in a skillet, then add arugula, 5g garlic, and the chopped mushroom stem. Sauté until the arugula wilts.

9. Top the stuffed mushroom with the arugula mixture, grated Parmesan, and a drizzle of balsamic vinegar.

10. It's time to savor the deliciousness!

If you decide to give this recipe a try, don't forget to tag us on Instagram (@Fitfoodiesapp) and share your feedback! We can't wait to hear how it turns out for yo