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Cheddar Stuffed Portobello Burgers

<p>Portobellos shouldn't be intimidating! These Cheddar Stuffed Portobello Burgers are sure to be a great addition to your grill this summer. The mushrooms soak up the marinade and the filling gives it a hearty flavor, and you don't miss the meat!</p>
4 Servings Recipe By

Ingredients

  • 4 teaspoons Olive Oil #1
  • 4 tablespoons Balsamic Vinegar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Thyme, Dried
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 4 individual Mushroom, Portobello
  • 1/2 cups dice Onion
  • 1 tablespoon Olive Oil #2
  • 2 cups dice Bell Pepper, Green
  • 1 cup Spinach
  • 1/2 cups Cheddar Cheese, Shredded

Serving Day Ingredients

  • 4 individual Hamburger Buns, White

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 burger
  • 312 Calories
  • 15g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 14mg Cholesterol
  • 396mg Sodium
  • 34g Total Carb
  • 3g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large baking pan mix the olive oil #1, vinegar, garlic powder, thyme, salt and pepper.
  2. Wash the mushrooms and remove the stems. If you peel a few pieces away from the caps it will help the marinade penetrate faster.
  3. Place the mushrooms capside down into the marinade and let sit while you prepare the rest of the ingredients.
  4. In a skillet over medium high heat, add the onion with olive oil #2 and saute until tender.
  5. Add mushroom stem and peppers, cook for about three minutes.
  6. Then add the spinach and cook until it wilts.
  7. Remove the mushrooms from the marinade, and place on cookie sheet lined with foil.
  8. Add cheddar cheese and the cooked veggies to the marinade bowl and mix.
  9. Place filling equally among the caps.
  10. Bake at 450 for 10-12 minutes until cheese oozes and toppings are brown.
  11. Serve on your favorite bun.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large baking pan mix the olive oil #1, vinegar, garlic powder, thyme, salt and pepper.
  2. Wash the mushrooms and remove the stems. If you peel a few pieces away from the caps it will help the marinade penetrate faster.
  3. Place the mushrooms capside down into the marinade and let sit while you prepare the rest of the ingredients.
  4. In a skillet over medium high heat, add the onion with olive oil #2 and saute until tender.
  5. Add mushroom stem and peppers, cook for about three minutes.
  6. Then add the spinach and cook until it wilts.
  7. Remove the mushrooms from the marinade, and place on cookie sheet lined with foil.
  8. Add cheddar cheese and the cooked veggies to the marinade bowl and mix.
  9. Place filling equally among the caps.
  10. Bake at 450 for 10-12 minutes until cheese oozes and toppings are brown.
  11. Let cool.
  12. Wrap each one in foil, then divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the oven at 350 for 7-8 minutes.
  3. Serve on favorite bun.

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