Veggie Stuffed Portobello Mushroom
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Ingredients
  • • 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
Instructions
  1. Turn on oven to 350 degrees
  2. Wash portobello mushroom, remove stem and scoop out the gills
  3. Cut 1 zucchini into quarter-rounds, cut ½ stalk of asparagus into 1 inch pieces
  4. Put zucchini and asparagus into a large skillet and add 1 can of stewed tomatoes
  5. Heat until vegetables are soft
  6. Add 1 tsp oregano, 1 tsp of Italian spice, 1 tsp crushed red pepper flakes and salt and pepper to taste
  7. While vegetables are cooking, spray pan with cooking spray and place mushrooms on pan
  8. When vegetables are done, add a scoop into each mushroom. (There will be leftovers, add them to the pan)
  9. Place in oven and set timer for 25 minutes.
  10. 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.)
  11. 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/