The Dietary Guidelines for Americans encourage us to add plenty of color to our diet and make half of our plate fruits & vegetables. Veggie-ful Stuffed Portabella Mushrooms are a delicious way to do just that!
To get the conversation started around the dinner table ask, “What’s one thing you’ve always wanted to try, but never have?”
Veggie-ful Stuffed Portabella Mushrooms
- 2 – 8oz packages of large portobello mushroom caps
- 2 Tablespoons olive oil
- 1 medium sweet onion, finely diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1/4 teaspoon garlic powder or 2 garlic cloves, minced
- ½ cup oil packed sun-dried tomatoes, finely diced
- 4 cups fresh baby spinach, coarsely chopped
- 1 cup shredded Italian cheese blend
- Line a baking pan with parchment paper.
- If your mushrooms have stems, remove them and chop finely. Gently scoop out the dark gills of the mushrooms using a spoon and discard. Rub the outside of the caps with 1 Tablespoon of olive oil. Arrange mushrooms on the baking pan with space between the caps.
- Heat a large skillet with 1 Tablespoon of olive oil and sauté the onion until softened over medium heat. Then add the mushroom stems (if you have them), zucchini, bell pepper and garlic until softened.
- Turn off the heat, remove the skillet from the burner. Next, mix in the sun-dried tomatoes, spinach and ¾ cup of the cheese.
- Scoop the filling into the mushroom caps evenly. Aiming for a flat even shape. Top with the remaining ¼ cup of cheese.
- Bake at 375F for 15-20 minutes or until golden brown.
-You may find 2 large mushroom caps per 8oz package, or 3-4 smaller ones. This is no problem!
-Serve this as a side dish using the smaller mushroom caps or ½ large cap. Or serve as a main dish paired with a side salad.
Learn more healthy eating tips: https://www.hhs.gov/fitness/eat-healthy/how-to-eat-healthy/index.html