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Stuffed portobello mushrooms
Ingredients
- 4 portobello mushrooms, cleaned, trimmed, gills removed and stalks reserved
- 1 roasted red pepper, chopped
- 1/4 cup (60 milliliters) canned artichokes, chopped
- 1/2 zucchini, shredded
- 1/2 red onion, diced
- 2 garlic cloves, minced
- Grape seed oil, for frying
- 1/2 cup (120 milliliters) spinach
- Salt and fresh ground pepper, to taste
- 1/4 cup (60 milliliters) dried breadcrumbs
- 1/4 cup (60 milliliters) grated Parmesan, plus more for topping
- 1/4 teaspoon (2 milliliters) fresh thyme, chopped
Directions
- Preheat oven to 375F (190C).
- Add red pepper, artichokes, zucchini to a bowl.
- Trim and chop the reserved portobello stalks.
- Drizzle olive oil into a skillet and heat up.
- Add garlic and red onion and sauté.
- Add chopped mushroom stems and continue to cook.
- Add spinach and cook until wilted.
- Scrape spinach sauté into the bowl with the vegetables.
- Sprinkle over some salt and grind on some fresh pepper.
- Grate Parmesan into bowl. Add breadcrumbs and thyme and stir to combine.
- Spoon filling into cleaned portobello caps.
- Top with a little more grated Parmesan.
- Cook in the oven 40 minutes.
- Remove and grate on a little fresh Parmesan.
- Enjoy!
