Instruction Prepare Yummy Veggie stuffed portebella mushroom

Veggie stuffed portebella mushroom. This vegetarian dinner is one meatless recipe that's actually filling! First - Gently gut of the underside of the Portobello Mushroom to make a bowl. (Does that make gutting sound romantic, or does that just sound gross?) Then - Quickly saute your veggie filling to soften the veggies and enhance the flavors. This inventive snack or appetizer, which is made with avocados, grape tomatoes, green onions, blue cheese, and a rich buffalo sauce.

I took his idea, and made a lasagna style mushroom, topped it with my homemade marinara sauce and some cheese and baked this in the oven. Out came this deliciousness, perfect for vegetarians, low. This summer-friendly recipe is yet another grill-friendly meal that's portable, versatile, and super delicious. You can cook Veggie stuffed portebella mushroom using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Veggie stuffed portebella mushroom

1. Prepare of portebella mushrooms.
2. It's cup of ricotta.
3. It's 1/2 of mozzarella cheese.
4. You need 1/2 of parmesan cheese.
5. You need 1 of bell peppers, diced.
6. It's small of onion, diced.
7. It's bunch of spinach, chopped.
8. Prepare 3 clove of garlic, minced.
9. You need 2 tbsp of oil.
10. You need 1 of egg.

The base is hearty portobello mushrooms in a balsamic-lime marinade seasoned with smoky spices. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms. Cook chopped stems with onion, garlic, and peppers. Add breadcrumbs to make a doughy mixture and fill the caps.

Veggie stuffed portebella mushroom instructions

1. Pre heat oven to 400.Saute onions, bell pepper, and garlic in oil. About 5 minutes. Add spinach. Wilt the leaves down for about a minute. Turn off heat set aside..
2. In a mixing bowl add egg, parmesan, and ricotta. Mix together. Add onion mix. Mix..
3. Take out stems and scoop out brown gills. Add salt pepper to the mushroom. Add scoops of mix to the mushrooms. Top with marinara and mozzarella. Spray sides and top of mushroom with oil..
4. Bake for 20 to 25 minutes. Enjoy.

Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender. Wow your friends and family with these scrumptious Veggie Stuffed Portobello Mushrooms! Portobello mushrooms have a tender, chewy texture comparable to meat - without all the fat and calories. They come with an impressive list of medicinal and nutritional properties. Healers have recognized and praised them for centuries.