VEGETABLE STUFFED PORTABELLA MUSHROOMS

Ingredients

  • 4 large portabella mushrooms wiped with a damp paper towel
  • 2 tablespoons olive oil plus more for coating the mushrooms
  • 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
  • 1 large handful of spinach
  • 1 pinch dried oregano crushed between your fingers
  • dash of crushed red pepper flakes
  • freshly ground black pepper to taste
  • 1/4 cup dried breadcrumbs see notes to make this gluten free
  • 1/4 cup grated Parmesan see notes to make this vegetarian/vegan
  • 1/4 cup shredded mozzarella cheese see notes to make this vegan
VEGETABLE STUFFED PORTABELLA MUSHROOMS


Instructions

  1. Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
  2. Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
  3. Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
  4. ........
  5. Click here to get complete recipe

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