Stuffing them this way, with the sautéed vegetables and just
a bit of breadcrumbs and cheese, tastes like they can’t be good for you…but
they are! These mushrooms look so cheesy, but there really is very little
cheese. Between the mushroom and the vegetables, there is so much flavor, you
really don’t need a lot of cheese or fat to make them taste good.
Use this recipe as a guide and feel free to substitute with
whatever veggies you’ve got in the fridge. To make these vegan, either omit the
cheese or use a vegan cheese and to keep these gluten free, use gluten
free breadcrumbs.
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
Instructions
- Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
- Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
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Full Instructions : Click Here
