Gratinated Portobello Mushrooms Filled with Broccoli

Eva
If you're in the mood for a healthier option, prepare these portobello mushrooms filled with Eva® Broccoli Bits mixed with red onion, cherry tomato, and a spicy touch of ground chili. The best part is that they are gratinated with soft mozzarella cheese. Make them in just 15 minutes!
Reviewed by Editorial Team of Kiwilimón
4.777778
|
9 comentarios
1305
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1 cup Eva® broccoli bits, blanched, for filling
  • 3 tablespoons red onion, finely chopped, for the filling
  • 2 tablespoons garlic, finely chopped, for the filling
  • 2 tablespoons chili powder, for the filling
  • 1/4 cups bell pepper, finely chopped, for the filling
  • 1/4 cups cherry tomato, cut in half, for the filling
  • 1 pinch salt and pepper, for the filling
  • 6 portobello mushrooms, cleaned and hollowed out
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper
  • 1 cup Mozzarella cheese, grated, for gratin
Preparation
5 mins
10 mins
Low
  • Preheat the oven to 200° C.
  • For the filling, in a bowl mix the Eva® Broccoli Bits with the onion, garlic, ground chili, bell pepper, tomatoes, salt, and pepper.
  • Place the mushrooms on a baking tray, add a little olive oil, season with salt and pepper, fill with the previous preparation and cover with mozzarella cheese.
  • Bake until the cheese is gratinated and the mushrooms are tender. Remove from the oven, serve, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by