Lean and Green Entree | Cheesy Stuffed Portabella Mushrooms

Need a filling meal that you can through together quickly? This one is for you!

Lean and Green Entree | Cheese Stuffed Portabella Mushrooms

Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 2


  • 4 large portabella mushroom caps, stemmed
  • 1 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tsp olive oil, divided
  • 2 cups reduced fat shredded mozzarella cheese
  • 1/2 cup chopped fresh tomato
  • 1/2 tsp Italian seasoning
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh cilantro


  • Preheat oven to 400 F.
  • Using a spoon, scoop out interior of mushroom caps to create "bowls".
  • In a small bowl, combine lemon juice, soy sauce, and half of olive oil. Brush both sides of the mushroom caps with mixture. Place onto a foil lined baking sheet and bake until soft, about 10 to 12 minutes.
  • Meanwhile, in a medium sized bowl, combine mozzarella, tomatoes, Italian seasoning, garlic, and remaining olive oil.
  • Divide cheese mixture evenly amongst the mushroom caps and bake until cheese is melted, an additional 5 to 7 minutes.
  • Serve topped with cilantro.
Keyword Gluten Free, Keto

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