I’m always looking for new recipes for veggies.
Steamed broccoli and spinach salads can get a bit boring after awhile.
Recently I found this recipe for Vegetable Stuffed Portobello Mushrooms. And they are SOOOOOOO good!
But like always, I tweaked this recipe. I used broccoli instead of zucchini and Roma tomatoes instead of sun-dried mainly because it was what I had on hand.
First chop up the red pepper and onion and saute it in about 2 tablespoons of olive oil along with garlic. (I put extra garlic in because I love it!) Cook until peppers are tender and onions are translucent.
I then chopped up the tomatoes and broccoli and added it, along with the spinach, to cook. Cover pan so the spinach wilts, stirring occasionally. Cook on medium low.
After spinach has wilted, mix in bread crumbs and Parmesan cheese. (You can omit but they help with the binding). Mix in all other spices.
Next, wipe off bottoms of mushrooms and cut stems. Place on cookie sheet.
Spoon mixture into the mushrooms evenly. I only had 4 mushrooms, but had enough mixture for about 5, maybe 6. I just over-stuffed 😉
Next, place in oven for 35-40 minutes at 375. After you can leave them like this if you do not want to add the cheese.
But, well I LOVE cheese, and it’s not much, so I add about 1 tbsp of mozzarella cheese on top of each mushroom and cook for an additional 8 min.
And there you go!
They are really good and a great way to get a lot of veggies in at once.
I hope you try these and really like them! They have become a weekly meal in our house!