We did a stuffed portobello mushroom awhile back, and when I came across this wonderful truffle Alfredo sauce, I knew it was time to come up with another wonderful stuffed mushroom!!! I think we did it with this dish that is under 80 calories. The zucchini spirals fill you up and the sauce has so much flavor that a little goes a long way. Cheers to all my vegetarian friends, this one’s for you !
|Ingredients serves 4||Cost|
|1||2 packages portobello mushrooms (2 in pack)||$5.58|
|2||1 bag zucchini spirals||$2.69|
|3||3/4 box baby bells mushrooms||$1.71*|
|4||1/4c Truffle Alfredo Sauce||$0.80*|
|5||3T Parmasean Cheese||$ 0.50*|
|Total||$11.28($2.82 per serving)|
* Price reflects amount used in recipe ingredients sourced from Trader Joe’s
|Nutrition Facts Per Serving|
*Ingredients found at Trader Joe’s
Step 1: Spray your pan with a little bit of Olive oil
Step 2: Clean mushrooms by removing stem and black underside. Wipe top with wet paper towel and then score the bottom by making an x in the mushroom. Place in pan and sprinkle with salt and pepper. Turn when one side is done. When all done remove to platter.
Step 3: Put your small mushrooms in the pan and sauté till tender. While they are browning microwave your zucchini noodles right in the bag, for 3 minutes.
Step 4: Pour in 1/4 cup of the truffle Alfredo sauce, and add the noodles to mushrooms stir to coat all evenly.
Step 5: Fill each mushroom cap with a quarter of the mixture and then top with some fresh Parmesan cheese.
Step 6: Enjoy!