Portobello Parmesan
1 Mushroom of portobello parmesan contains 151 Calories. The macronutrient breakdown is 34% carbs, 43% fat, and 23% protein. This is a good source of protein (16% of your Daily Value), potassium (11% of your Daily Value), and calcium (29% of your Daily Value).
- Makes
- 2 Mushroom
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
Ingredients
Mozzarella cheese substitute ½ cup, shredded or 57g
Directions
- Very gently scrape the gills off the underside of the mushroom caps with a spoon and cut off the stems to make them level with the underside of the mushrooms. Brush the mushrooms with a damp cloth to clean them. Place the caps stem side up on a foil-lined baking sheet. Bake at 400º 10 minutes. Turn the caps stem side down and bake another 5 minutes. Place the mushrooms stem side up on the same baking sheet. Sprinkle them with salt, pepper and garlic powder. Spread each with 1 tablespoon of the spaghetti sauce. Divide the mozzarella and parmesan cheeses between the mushrooms. Bake at 400º about 5-7 minutes until the cheese is melted and bubbly. Garnish with chopped parsley, if desired. Serve as a meatless main dish or as a side dish
- Recipe from Reddit: based on a recipe by Giada De Laurentiis.
Nutrition Facts
For 1 Mushroom of portobello parmesan (142g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 151 | |
| Fats | 7g | 10% |
| Saturated fats | 3g | 15% |
| Trans fats | 0.1g | |
| Cholesterol | 11mg | 4% |
| Sodium | 572mg | 25% |
| Carbs | 13g | 5% |
| Net carbs | 12g | |
| Fiber | 1g | 5% |
| Sugar | 10g | |
| Protein | 9g | |
| Calcium | 286mg | 29% |
| Iron | 1mg | 7% |
| Potassium | 515mg | 11% |
| Vitamin D | 0.3μg | 2% |
| Vitamins and Minerals | ||
| Alpha carotene | 0μg | |
| Beta carotene | 72μg | |
| Caffeine | 0mg | |
| Choline | 26mg | 5% |
| Copper | 0.3mg | 31% |
| Fluoride | 4μg | |
| Folate (B9) | 30μg | 7% |
| Lycopene | 2034μg | |
| Magnesium | 19mg | 5% |
| Manganese | 0.1mg | 5% |
| Niacin | 5mg | 28% |
| Pantothenic acid | 1mg | 21% |
| Phosphorus | 341mg | 49% |
| Retinol | 155μg | |
| Riboflavin (B2) | 0.3mg | 23% |
| Selenium | 26μg | 47% |
| Theobromine | 0mg | |
| Thiamine | 0.1mg | 6% |
| Vitamin A IU | 638IU | |
| Vitamin A | 162μg | 18% |
| Vitamin B12 | 0.4μg | 18% |
| Vitamin B6 | 0.2mg | 15% |
| Vitamin C | 0.4mg | 0.4% |
| Vitamin D IU | 11IU | |
| Vitamin D2 | 0.3μg | |
| Vitamin D3 | 0.1μg | |
| Vitamin E | 0.5mg | 3% |
| Vitamin K | 3μg | 2% |
| Zinc | 2mg | 14% |
| Sugars | ||
| Sugar | 10g | |
| Sucrose | 0.2g | |
| Glucose | 2g | |
| Fructose | 1g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 0g | |
| Fats | ||
| Saturated fats | 3g | 15% |
| Monounsaturated fats | 3g | |
| Polyunsaturated fats | 1g | |
| Trans fats | 0.1g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0.3g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0.3g | |
| Arginine | 0.3g | |
| Aspartic acid | 1g | |
| Cystine | 0g | |
| Glutamic acid | 2g | |
| Glycine | 0.2g | |
| Histidine | 0.2g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0.4g | |
| Leucine | 1g | |
| Lysine | 1g | |
| Methionine | 0.2g | |
| Phenylalanine | 0.4g | |
| Proline | 1g | |
| Serine | 0.4g | |
| Threonine | 0.3g | |
| Tryptophan | 0.1g | |
| Tyrosine | 0.4g | |
| Valine | 0.5g | |
Similar Foods
Eggs Baked in Portobello Mushrooms Choose large, firm portobello mushrooms, that are not too flat (or the egg will spill) nor too deep (or the egg will take forever to cook).
Portobello Sausage Pizzas Recipe courtesy of Rachael Ray, 2008
