Curried Squash Stuffed Portabellas


Curried Squash Stuffed Portabellas

Zucchini and broccoli are sautéed with tomatoes and chilies in these spicy stuffed mushrooms. Apples bring a slight sweetness to balance the smoky curry seasoning of the broccoli squash stuffing. This recipe comes to us from Michele of It’s a Dogs Life.

Serves 5

  • 1/4 cup raisins, preferably golden raisins
  • 4 tablespoons olive oil, divided
  • 1/2 onion, chopped
  • 1/2 cup yellow squash, cubed

    1/2 cup zucchini, cubed

    1/4 cup bell pepper, chopped

    1 cup broccoli, chopped

    1/3 pound extra firm tofu, cubed

    1/2 Granny Smith apple, cubed

    5 medium portabella mushrooms, steps removed

    1 15 ounce can diced tomatoes with their juice

    2 jalapenos, seeded and chopped

    1 tablespoon curry powder

Place the raisins in a small bowl of warm water. Cover and soak for 30 minutes.

Preheat an oven to 450 degrees. Place 3 of the tablespoons of olive oil in an oven-safe frying pan or casserole dish.

Place the remaining tablespoon of olive oil into a deep frying pan over medium heat. Add the onion, squash, zucchini, bell pepper and broccoli to the pan as you chop them. Sauté for 4-6 minutes or until the vegetables have begun to soften.

Squeeze the tofu cubes over the sink, extracting as much water out of them as you can. Crumble the tofu into the frying pan with the broccoli squash mixture.

Add the canned tomatoes with their juice, jalapeños and apples to the frying pan. Season with the cumin and stir until ingredients are evenly distributed. Turn heat down to low, cover and cook for about 10 minutes, or until the veggies are tender.

Scrape the underside of the portabellas with a spoon to remove their gills. Place the frying pan coated in olive oil in the oven to warm it.

When the broccoli squash mixture is tender, add the soaked raisins to the pan. Remove the warmed frying pan or casserole dish from the oven.

Place the mushroom caps top side down in the warmed olive oil coated frying pan or casserole dish. Stuff the broccoli squash mixture into the underside of the mushroom caps using a slotted spoon to avoid excess liquid in the stuffing.

Bake for 20 minutes, or until slightly crispy and enjoy!

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Nutrition Information

Curried Squash Stuffed Portabellas

Servings per Recipe: 5

Amount per Serving

Calories:  203.5

Calories from Fat:  116

Total Fat:  12.9g

Saturated Fat:  1.9g

Cholesterol:  0mg

Sodium:  26.1mg

Potassium:  810.6mg

Carbohydrates:  37.9mg

Dietary Fiber:  4.7g

Protein:  6.4g

Sugars:  12.5g

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