Roasted Portobello Stuffed with Roasted Vegetables

Roasted Vegetable dish, great for summer.

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Name: Roasted Portobello Stuffed with Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 4 Portobello Caps Remove gills & stem; 1 small Zucchini or Squash Sliced cross-wise; Red Bell Pepper; 1/2 Green Bell Pepper Sliced in 3; 2 teaspoons Garlic Minced; 2 Tablespoons Goat Cheese; Dark sesame oil; Olive Oil Extra Virgin; 1 Small Eggplant Sliced cross-wise; Salt & Pepper

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INGREDIENTS

4 Portobello Caps ; Remove gills & stem
1 small Zucchini or Squash ; Sliced cross-wise
Red Bell Pepper
1/2 Green Bell Pepper ; Sliced in 3
2 teaspoons Garlic ; Minced
2 Tablespoons Goat Cheese
Dark sesame oil
Olive Oil ; Extra Virgin
1 Small Eggplant ; Sliced cross-wise
Salt & Pepper

Servings

INSTRUCTIONS

Scrap out ribs and stem of mushroom. Pour Sesame Oil over both sides. Sprinkle with salt & pepper. Place on grill, open side down for approximately 5 minutes, or until mushroom becomes somewhat soft over medium heat. Remove from grill.

Core and slice the bell peppers, Zucchini/Squash & eggplant. Drizzle Olive Oil. Sprinkle with salt & pepper. Place all on grill over medium heat until you see significant grill marks and vegetables are done. Remove from grill.

Take garlic and spread over the underside of mushroom. Layer on the goat cheese. Stack the vegetables evenly between off caps. Place stacked mushroom on a water-soaked cedar board and place back on to grill for another 5-7 minutes. Remove from grill and serve immediately.

Serve with a chilled white Bordeaux.

NOTES

Perfect for summer time.

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Roasted Portobello Stuffed with Roasted Vegetables

4 Portobello Caps Remove gills & stem
1 small Zucchini or Squash Sliced cross-wise
 Red Bell Pepper
1/2 Green Bell Pepper Sliced in 3
2 teaspoons Garlic Minced
2 Tablespoons Goat Cheese
 Dark sesame oil
 Olive Oil Extra Virgin
1 Small Eggplant Sliced cross-wise
 Salt & Pepper

Serve with a chilled white Bordeaux.

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Roasted Portobello Stuffed with Roasted Vegetables Grilled on Cedar Board
Gwenjean

Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 2 Servings

Calories: 158
Calories from Fat: 74 (47%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.8g
Cholesterol 11.2mg		3 %
Sodium 370.5mg		13 %
Potassium 716mg		19 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 8.4g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 158

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