Veggie Stuffed Portobello Mushroom
Author: Katie Goetz
Prep time:
Cook time:
Total time:
- • 4 portobello mushrooms
- • 1/2 stalk of asparagus
- • 1 zucchini
- • 1 14.5 oz can of stewed tomatoes
- • 1 cup shredded mozzarella cheese
- • 1 teaspoon oregano
- • 1 teaspoon Italian spice
- • 1 teaspoon crushed red pepper flakes
- • salt and pepper
- • cooking spray
- Turn on oven to 350 degrees
- Wash portobello mushroom, remove stem and scoop out the gills
- Cut 1 zucchini into quarter-rounds, cut ½ stalk of asparagus into 1 inch pieces
- Put zucchini and asparagus into a large skillet and add 1 can of stewed tomatoes
- Heat until vegetables are soft
- Add 1 tsp oregano, 1 tsp of Italian spice, 1 tsp crushed red pepper flakes and salt and pepper to taste
- While vegetables are cooking, spray pan with cooking spray and place mushrooms on pan
- When vegetables are done, add a scoop into each mushroom. (There will be leftovers, add them to the pan)
- Place in oven and set timer for 25 minutes.
- At 25 minutes, take mushrooms out and add ¼ cup of cheese to each mushroom (you can add more on the extra vegetables, if desired.)
- Place pan back in over for 5 minutes, broiling for the last 2 minutes.
Recipe by Afitcado at https://www.afitcado.com/veggie-stuffed-portobello-mushroom/
3.5.3226