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 | |
| Calories | 79 |
| Carbs | 8.6g |
| Fats | 3.3g |
| Protein | 6.8g |
| Sugar | 4.6g |
| Fiber | 2.8g |
| Source: MyFitnessPal | |
*Ingredients found at Trader Joe’s
Directions
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!