Veggie Stuffed Portobellos

I have to give my husband credit for this one. We were craving stuffed mushrooms and I had picked up some portabellas at the market but we had none of the traditional stuffing like frozen spinach or bread crumbs. So, here it is our make-shift stuffed mushrooms, they ended up very tasty and exceptionally healthy! Ahhh, this may even work its way into the menu for our “going local” challenge.

Veggie Stuffed Portobellos

Turn on broiler in oven. Clean 2 portobello mushroom caps with a damp towel. Remove the stem from the portobello caps and finely chop. Saute the chopped mushroom stem with 1/4 of a finely chopped white onion, 2 cloves minced garlic, and little non-hydrogenated butter (or vegan alternative) for 3-4 minutes. Add 1 cup finely chopped fresh spinach with 1/4 cup finely chopped fresh carrot and saute for 3-4 more minutes. While this is cooking, place the mushrooms under the broiler for 4-5 minutes. Then fill the caps with the saute mixture and top with freshly grated parmesan (optional). Return to the broiler for a few more minutes until cheese is melted. By the way, the longer you cook the portobello, the “meatier” the texture.

Posted in Recipes by Liz on September 13, 2007 | Permalink | No Comments

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