Veggie-ful Stuffed Portabella Mushrooms

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

Ingredients:

  • 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

Instructions:

  1. Line a baking pan with parchment paper.
  2. 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.
  3. 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.
  4. Turn off the heat, remove the skillet from the burner. Next, mix in the sun-dried tomatoes, spinach and ¾ cup of the cheese.
  5. Scoop the filling into the mushroom caps evenly. Aiming for a flat even shape. Top with the remaining ¼ cup of cheese.
  6. Bake at 375F for 15-20 minutes or until golden brown.

Noteworthy:

-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

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