With lots of cold and rain and indoor time lately, I’ve been experimenting in the kitchen. This week’s culinary adventure: Stuffed Portobello Mushrooms
This recipe is simple and filling – can be a stand alone dish or a side dish.
- 3 tbsp. of olive oil
- 4 portobello mushrooms, caps removed
- 1 yellow onion, diced
- 1 large zucchini, diced
- 1 yellow or orange bell pepper, diced
- 3-4 garlic cloves, diced
- 4-5 large cherry tomatoes, diced
- 1/2 tsp of organic dried oregano
- pinch of salt and pepper
- 1/2 turmeric (for more spice also add red pepper flakes)
- 1/2 – 3/4 cup of mozzarella or Italian mixed shredded cheese
Preheat oven to 375 degrees F
Heat two tablespoons of olive oil on medium high heat. Add the onion and cook for 3-4 minutes until they begin to soften. Add the zucchini and cook another 2-3 minutes. Next add your bell pepper. Stir and cook these ingredients until all slight soft. Add in the garlic. Cook another 2 minutes and turn off heat. Add tomatoes, oregano, salt, pepper, and turmeric to pan and stir slightly. (Experiment with different seasonings depending on your taste preference)
Line a cookie sheet with parchment paper. Wash each portobello and remove stems. Pat dry with paper towels. With remaining tbsp of olive oil, brush oil on bottoms of each portobello mushroom and around the edges. Place with stem facing up. Divide the vegetable mixture evenly into fours and top each mushroom with mix.
Cook 30 minutes.
Evenly portion cheese to top each mushroom and bake another 10-12 minutes until golden brown.
Let cool slightly and ENJOY!