Mozzarella Portabellas American Heart Association

Mozzarella Portabellas  American Heart Association Recipe

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debbie lopez


Portabella mushrooms serve as edible plates on which you stack mouthwatering vegetables and gooey mozzarella cheese (smoked mozzarella is good too). This recipe is thanks to the American Heart Association.


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10 Min
20 Min


  • 4
    portabella mushrooms, about 3.5 ounces each, stems removed
  • 1
    zucchini, medium size, thinly sliced
  • 1
    green bell pepper, chopped
  • 1
    yellow onion, medium, chopped
  • 2 tsp
    dried basil
  • 8 oz
    tomato sauce, no-added salt
  • 1/2 tsp
  • 1/4 tsp
  • 1/8 tsp
    crushed red pepper flakes
  • 2/3 c
    part skim mozzarella cheese or smoked mozzarella cheese
  • 2 tsp
    parmesan cheese, shredded

How to Make Mozzarella Portabellas American Heart Association


  1. Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet.
  2. Bake for 12 minutes, or until fork tender. Set aside.
  3. Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently.
  4. Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese.
  5. Bake for 5 minutes, or until the mozzarella has melted. Remove from oven. Sprinkle with the Parmesan.

Printable Recipe Card

About Mozzarella Portabellas American Heart Association

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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