8 Ingredients
  • 4 large portobello mushrooms, stem and gills removed
  • 2 tablespoons canola oil, for brushing mushrooms
  • 1 cup pre-made pesto sauce (brand of choice)
  • 3/4 cup grated Parmesan
  • 1/2 cup julienned sun-dried tomatoes with oil
  • 1/2 cup panko bread crumbs
  • 1 cup shredded part-skim mozzarella cheese
  • Salt and freshly ground black pepper
Nutrition
532
27% daily value
4 servings
                                       
                                            low-​carb, vegetarian
     

Fat

64% 42

Saturated

57% 11

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

7% 21

Carbs (net)

- 17

Fiber

16% 4

Sugars

- 6

Sugars, added

- 0

Protein

43% 21

Cholesterol

15% 45

Sodium

50% 1209

Calcium

55% 554

Magnesium

7% 30

Potassium

21% 719

Iron

17% 3

Zinc

14% 2

Phosphorus

60% 417

Vitamin A

11% 102

Vitamin C

4% 3

Thiamin (B1)

8% 0

Riboflavin (B2)

20% 0

Niacin (B3)

30% 6

Vitamin B6

12% 0

Folate equivalent (total)

11% 42

Folate (food)

- 42

Folic acid

- 0

Vitamin B12

9% 1

Vitamin D

0% 1

Vitamin E

7% 1

Vitamin K

13% 10
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