Print
Email
Add a photoServings: 4
Ingredients
- 1 pound fresh mushrooms
- 1 bunch broccoli
- 4 stalks celery
- 2 med. zucchini
- 1 tbsp. veg. oil
- Dash of soy sauce
- 8 ounce. mozzarella cheese, shredded
Directions
- Stem mushrooms and set caps aside. Chop all vegetables, including mushroom stems. In a skillet, saute/fry vegetables with oil till tender. Add in soy sauce just prior to removing vegetables from pan. Line a 9 x 13 inch baking dish with mushroom caps, top of caps face down. Pour saute/fry mix over caps. Top with mozzarella cheese. Bake at 350 degrees till cheese is melted and slightly brown. Cut and serve in squares. Caps act as a pie crust.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 140 | 50% |
| Total Fat 15.7g | 20% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.09g | |
| Cholesterol 31mg | 10% |
| Sodium 392mg | 16% |
| Potassium 1034mg | 30% |
| Total Carbs 16.14g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 6.0g | 4% |
| Protein 22.13g | 35% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
