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Name: Vegetable Stuffed Portabella Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 large portabella mushrooms wiped with a damp paper towel and stalk trimmed; 2 tablespoons olive oil; 1 large sweet onion diced; 2 medium zucchini diced; 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; dash of crushed red pepper flakes; freshly ground black pepper to taste; 1/4 cup dried breadcrumbs; 1/4 cup grated Parmesan; 1/4 cup mozzarella cheese (I use the mozzarella made with

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INGREDIENTS

4 large portabella mushrooms ; wiped with a damp paper towel and stalk trimmed
2 tablespoons olive oil
1 large sweet onion ; diced
2 medium zucchini diced
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
dash of crushed red pepper flakes
freshly ground black pepper ; to taste
1/4 cup dried breadcrumbs
1/4 cup grated Parmesan
1/4 cup mozzarella cheese (I use the mozzarella made with

INSTRUCTIONS

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NOTES

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Vegetable Stuffed Portabella Mushrooms

4 large portabella mushrooms wiped with a damp paper towel and stalk trimmed
2 tablespoons olive oil
1 large sweet onion diced
2 medium zucchini diced
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
 dash of crushed red pepper flakes
 freshly ground black pepper to taste
1/4 cup dried breadcrumbs
1/4 cup grated Parmesan
1/4 cup mozzarella cheese (I use the mozzarella made with

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.

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Nutrition

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Serving Size: 1 recipe (1147g)
Recipe Makes: 1

Calories: 645
Calories from Fat: 167 (26%)

Amt Per Serving		% DV

	Total Fat 18.5g	25 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 2.7g
Cholesterol 22mg		7 %
Sodium 878.2mg		30 %
Potassium 3189.5mg		84 %
Total Carbohydrate 96.5g		28 %
	Dietary Fiber 14.9g	60 %
	Sugars, other 81.7g
Protein 32.9g		47 %
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: 645

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