Recipe: Veggie Stuffed Mushrooms

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.

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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.

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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.

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Next, wipe off bottoms of mushrooms and cut stems. Place on cookie sheet.

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Spoon mixture into the mushrooms evenly. I only had 4 mushrooms, but had enough mixture for about 5, maybe 6. I just over-stuffed ;)

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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.

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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.

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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!