Stuffed Portabella MushroomsStuffed Portabella Mushrooms
Stuffed Portabella Mushrooms
Stuffed Portabella Mushrooms
Filled with ground bison, a lean protein packed with powerful flavor, these savory sensations also feature fresh produce and cauliflower rice.
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Recipe - Downers Grove, IL
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Stuffed Portabella Mushrooms
Prep Time15 Minutes
Servings4
Cook Time35 Minutes
svg/info/recipe-caloriesCreated with Sketch.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
  1. Preheat oven to 400°F. Line a shallow baking pan with parchment paper.
  2. 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.
  3. Transfer bison mixture to a large bowl. Add cauliflower rice, eggs, Italian seasoning, garlic powder, and salt. Mix until combined.
  4. Using a spoon, remove stems and gills from mushrooms. Place mushrooms on prepared pan. Fill mushroom caps with bison mixture.
  5. 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
svg/info/recipe-caloriesCreated with Sketch.
317
Calories

Shop Ingredients

Makes 4 servings
1 tsp. Fresh Thyme extra virgin olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
1 1/2 cups roasted red peppers, drained and chopped
Not Available
1 cup chopped yellow onion
Yellow Onions
Yellow Onions - 0.75 Pound
$0.97 avg/ea$1.29/lb
3/4 lb. ground bison
Force Of Nature 100% Grass Fed Ground Bison
Force Of Nature 100% Grass Fed Ground Bison - 14 Ounce
$14.99$1.07/oz
1 cup cauliflower rice
Via Emilia Organic Riced Cauliflower
Via Emilia Organic Riced Cauliflower - 14.1 Ounce
$2.99$0.21/oz
2 Fresh Thyme large eggs, lightly beaten
Fresh Thyme Organic Large Grade A Brown Eggs
Fresh Thyme Organic Large Grade A Brown Eggs - 1 Each
$4.99
1 Tbsp. Fresh Thyme Italian seasoning
Fresh Thyme Italian Seasoning
Fresh Thyme Italian Seasoning - 1 Ounce
$2.49$2.49/oz
2 tsp. Fresh Thyme garlic powder
Fresh Thyme Organic Garlic Powder
Fresh Thyme Organic Garlic Powder - 2.54 Ounce
$4.29$1.69/oz
1/2 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
4 large portabella mushrooms
Not Available
1 Tbsp. chopped flat-leaf parsley
Organic Italian Parsley
Organic Italian Parsley - 1 Each
$1.49

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.

Directions

  1. Preheat oven to 400°F. Line a shallow baking pan with parchment paper.
  2. 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.
  3. Transfer bison mixture to a large bowl. Add cauliflower rice, eggs, Italian seasoning, garlic powder, and salt. Mix until combined.
  4. Using a spoon, remove stems and gills from mushrooms. Place mushrooms on prepared pan. Fill mushroom caps with bison mixture.
  5. Bake for 20 to 25 minutes or until mushrooms are tender. Sprinkle with parsley.