Stuffed Portabella Mushrooms
Filled with ground bison, a lean protein packed with powerful flavor, these savory sensations also feature fresh produce and cauliflower rice.
Recipe - Downers Grove, IL
Stuffed Portabella Mushrooms
Prep Time15 Minutes
Servings4
Cook Time35 Minutes
Calories317
Ingredients
1 tsp. Fresh Thyme extra virgin olive oil
1 1/2 cups roasted red peppers, drained and chopped
1 cup chopped yellow onion
3/4 lb. ground bison
1 cup cauliflower rice
2 Fresh Thyme large eggs, lightly beaten
1 Tbsp. Fresh Thyme Italian seasoning
2 tsp. Fresh Thyme garlic powder
1/2 tsp. Fresh Thyme fine sea salt
4 large portabella mushrooms
1 Tbsp. chopped flat-leaf parsley
Directions
- Preheat oven to 400°F. Line a shallow baking pan with parchment paper.
- In a large skillet, heat olive oil over medium heat. Cook and stir roasted red peppers, onion, and ground bison for 10 minutes or until vegetables are tender and bison is no longer pink. Drain.
- Transfer bison mixture to a large bowl. Add cauliflower rice, eggs, Italian seasoning, garlic powder, and salt. Mix until combined.
- Using a spoon, remove stems and gills from mushrooms. Place mushrooms on prepared pan. Fill mushroom caps with bison mixture.
- Bake for 20 to 25 minutes or until mushrooms are tender. Sprinkle with parsley.
Nutritional Information
Each serving contains: 317 calories, 17 g fat, 7 g saturated fat, 0 g trans fat, 153 mg cholesterol, 605 mg sodium, 15 g carbohydrates, 4 g fiber, 7 g sugar, 23 g protein. Daily values: 34% vitamin A, 55% vitamin C, 5% calcium, 31% iron.
15 minutes
Prep Time
35 minutes
Cook Time
4
Servings
317
Calories
Directions
- Preheat oven to 400°F. Line a shallow baking pan with parchment paper.
- In a large skillet, heat olive oil over medium heat. Cook and stir roasted red peppers, onion, and ground bison for 10 minutes or until vegetables are tender and bison is no longer pink. Drain.
- Transfer bison mixture to a large bowl. Add cauliflower rice, eggs, Italian seasoning, garlic powder, and salt. Mix until combined.
- Using a spoon, remove stems and gills from mushrooms. Place mushrooms on prepared pan. Fill mushroom caps with bison mixture.
- Bake for 20 to 25 minutes or until mushrooms are tender. Sprinkle with parsley.
