I’ve recently tried this and absolutely loved it. I like to have at least two nights a week where I don’t eat meat so this fits in perfect. It’s all vegetables and very healthy. It can be served with a side of pasta or just with a salad.
- 4 large portabella mushrooms, washed, wiped and stem removed.
- 2 Tablespoons Olive Oil
- 4 teaspoons balsamic vinegar
- 1 large sweet onion diced
- 2 medium zucchini diced (skins or no skins doesn’t matter)
- 1 roasted red pepper diced ( you can roast one or used jarred)
- 6 to 8 whole sun-dried tomatoes diced (or 1/2 to 3/4 cup or diced sun dried tomatoes)
- 1 heaping teaspoon minced garlic
- 1 large handful of fresh baby spinach (more if you really like spinach)
- Teaspoon of oregano or Italian spices
- sprinkle of red pepper flakes
- salt and pepper to taste
- 1/4 cup panko bread crumbs
- 1/4 cup Parmesan cheese
- cup of 2% Mozzarella Cheese
- spaghetti sauce to coat your plate under the mushroom when serving *optional*
- Line a sided baking sheet with parchment paper. Make sure mushrooms are clean and dry. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up. Sprinkle a teaspoon of Balsamic vinegar in each mushroom cap. Let sit.
- In a saute pan over medium high heat, add the olive oil then the onions and garlic. Saute 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. 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, except the mozzarella . Stir to combine.
- Stuff each mushroom with a quarter of the mixture.
- Bake in the oven for about 35 to 40 minutes.
- Now, top each with the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
Then enjoy !!!!