Stuffed Mushrooms

4 ServingsCalories: 417 per serving

This healthy protein and veggie filled stuffed mushroom recipe is the perfect meal to serve on salad. Topped with crushed Ideal Protein Sea Salt and Vinegar Crisps, this meal will be both delicious and satisfying.


  • 1 1/2 lbs ham, julienned
  • 1/2 pack Ideal Protein Salt and Vinegar Crisps, crushed
  • 4 piece portobello caps
  • 3 cups portobello mushrooms, chopped
  • 1 cup cucumber, chopped
  • 1 cup radish
  • 2 cups greens
  • 1 tbsp green onion, chopped
  • 2 clove garlic, minced
  • 2 tbsp Ideal Protein Balsamic Dressing
  • 1 tsp olive oil
  • 1 pinch salt, to taste
  • 1 pinch ground pepper, to taste


  1. Marinate the 4 large mushroom caps with olive oil and garlic. Chop the remaining mushrooms. Slowly cook green onions in olive oil marinade (from the mushrooms).
  2. Add chopped mushrooms to pan and cook until all water is evaporated. Add chopped garlic and cook for 1 minute. Add dressing and ham, mix well.
  3. Place mushroom heads on a greased cookie sheet and stuff with mixture. Top with crushed Crisps.
  4. Bake in a 375-degree oven for 5 to 10 minutes or until lightly browned. Serve on salad with cucumber and radish.
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