Healthy Eating
  • Northeast Wisconsin
  • January 2010
Written by 

Grilled Veggie Stuffed Shrooms


12 Portabellini mushrooms

1 zucchini, halved

½ c. sliced onion

½ c. sliced red pepper

½ c. sliced orange or yellow pepper

7 asparagus spears

½ T. olive oil

1 T. balsamic vinegar

1 tsp. fresh chopped lemon thyme

2 light string cheese, grated


1. Preheat oven to 350 degrees.

2. With a spoon, gently scrape gills from mushrooms. Spray mushrooms with non-stick cooking spray. Top with salt and pepper. Bake for 5 minutes. Set aside.

3. Spray grill pan with non-stick cooking spray. With finger, rub olive oil on inside of zucchini. Sprinkle with salt and pepper. Place seasoned side down in grill pan over medium heat. Grill until desired tenderness, remove from pan.

4. Season remaining vegetables with salt and pepper and place in grill pan. Grill until desired tenderness.

5. Cube zucchini and roughly chop all other vegetables. Combine in bowl with balsamic vinegar and remaining olive oil. Stuff mushrooms with vegetable mixture. Top with cheese, salt and pepper.

6. Bake for 15 minutes.

Nutrition Facts (per serving):

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 3.

Calories 153

Total Fat 6.5 g

Total Carbohydrates 16 g

Protein 10 g

Shana Conradt

Shana Conradt is co-founder, developer and nutrition specialist for She is the author of Getting Fit With Food: 101 Healthy Eating Recipes.

She was the founding partner of Ellipse Fitness/Ellipse Management Company; the co-founder of Livewell Yoga and personal trainer for Kristin Steede, a contestant on Season 7 of NBC's The Biggest Loser. Shana Conradt has been a fitness instructor, weight loss consultant, teacher, educator, counselor and competitive athlete for more than 15 years.

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