Vegetable Stuffed Portobello Mushrooms
- 4 or 8 medium Portobello mushrooms, any stem trimmed off; cut the ends of the stems off and set aside to use as part of the stuffing
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium zucchini, diced
- 1 red pepper, diced
- 6 sun dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup of fresh spinach leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- dash crushed red pepper flakes
- freshly ground black pepper, to taste
- 1/4 cup seasoned low sodium breadcrumbs, such as 4C
- 1 cup of cold
- 1/4 cup Parmesan cheese (or vegan soy cheese)
- 1/4 cup low fat mozzarella cheese
- Preheat your oven to 375F.
- Line a baking sheet with parchment paper.
- Rub each mushroom with a bit of olive oil and set them on the sheet, gill side up.
- In a large skillet over a medium high flame, heat the olive oil.
- Add the onions and sauté for 3 minutes, stirring occasionally, until they start to soften and turn clear.
- Add the zucchini and cook, stirring occasionally, for 5 minutes.
- If you have any stems from the mushrooms, slice them finely and add them to the pan. Stir well to combine.
- Add the red pepper and cook for 3 minutes.
- Add the tomatoes and cook for 2 minutes, stirring occasionally.
- Add the garlic. Cook for 1 minute.
- Add the spinach and cook until it just starts to wilt, about 3 minutes, stirring occasionally.
- Remove the pan from the heat and add the oregano, basil, red pepper, black pepper, and breadcrumbs.
- Stir well to combine fully.
- Divide the mixture evenly across the number of mushrooms you are planning to stuff.
- Place in the oven.
- Add 1 cup of cold water to the pan.
- Bake for 20 to 30 minutes depending on the size of the mushrooms. You do not want to let them get dried out.
- Top each mushroom with some of the cheese and cook for an additional 10 to 15 minutes until the cheese has fully melted.
- Remove the pan from the oven and cool on a wire rack for 10 minutes.
Serve as is or with additional shaved Parmesan and finely chopped spinach sprinkled on top as a garnish, and a spinach salad on the side.
Healthy Vegetable Dip
- 1 tsp extra-virgin olive oil
- 1/3 cup yellow onion, finely chopped
- 1/3 cup red bell pepper, finely chopped
- 1/3 cup zucchini, finely chopped
- 1/3 cup celery, finely chopped
- 1/3 cup eggplant, peeled and finely chopped
- 1/3 cup fresh tomatoes, finely chopped
- 1 tsp fresh basil, finely chopped (dried is fine as well-use ½ tsp)
- Dash celery salt
- Generous dash freshly ground black pepper to taste
- Dash stevia
- Toss all the ingredients together in a large bowl.
- Place half of the ingredients in a food processor or blender and process until smooth.
- Empty into a second bowl.
- Repeat steps 2 and 3 until all the vegetables have been processed.
- Stir the second bowl well.
- Cover and chill 2 hours, or overnight.
- Serve with carrot and celery sticks. Wash the celery well and trim the ends. Use the white ends as scoops for the dip.