Sunday, June 13, 2010

Stuffed Portabellas

Adapted from

Yeild: 2 main dish or 4 side dish servings

4 Portabella Mushroom caps (stems and gills removed with a spoon)
1 large diced shallot
1/4 c. red bell pepper, diced
1/4 c. yellow bell pepper, diced
1/2 c. zucchini, diced (with peel on)
4 c. baby spinach (bagged, or remove stems from bunches)
1 garlic clove, smashed
4 Tbsp flax seed meal
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 roma tomato, sliced thin
2 oz mozzarella cheese
4 Tbsp shredded parmesan cheese

1- Preheat oven to 450

2- Heat olive oil in a skillet over medium flame. Add shallot, bell peppers, and zucchini and saute for 1 minute.

3- Add. the spinach and cook until tender, about 2-3 minutes. Remove the skillet from the heat and set aside

4- Spray the bottom of each mushroom with non-stick spray, or brush with olive oil, and place on a cookie sheet. Heat the mushrooms in the oven 1-2 minutes, until they are just warm.

5- Rub the inside of each mushroom with the smashed garlic clove, and sprinkle on the flax seed meal.

6- Divide the veggie mixture and fill the mushrooms. Top with tomato slices and cheese.

7- Bake about 6 minutes, or until the cheeese is melted and bubbly.

8- Drizzle vinegar over the mushrooms before serving.

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