Vegetable Stuffed Portabella Mushrooms
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 tablespoons olive oil
- freshly ground black pepper to taste
- 1 large sweet onion diced
- 1/4 cup grated parmesan
- 2 medium zucchini diced
- dash of crushed red pepper flakes
- 4 large portabella mushrooms wiped with a damp paper towel and stalk trimmed
- 1 roasted red pepper diced
- 4 – 6 sun dried tomatoes chopped
- 2 – 3 cloves garlic minced
- large handful of spinach
- pinch of dried oregano crushed between your fingers
- 1/4 cup dried breadcrumbs
- 1/4 cup mozzarella cheese (i use the mozzarella made with
- Carbohydrate 96.54631 g
- Cholesterol 22 mg
- Fat 18.5161600028947 g
- Fiber 14.8775000145435 g
- Protein 32.89315 g
- Saturated Fat 6.1643500003997 g
- Serving Size 1 1 recipe (1147g)
- Sodium 878.189000000058 mg
- Sugar 81.6688099854565 g
- Trans Fat 1.97606000007839 g
- Calories 645 calories
Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up.In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.Preheat your oven to 375 degrees.Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.Bake in the oven for about 35 to 40 minutes. Now, top each with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
