Eat N- Veggie Stuffed Portobello Mushrooms

I happened to have all of the ingredients for these stuffed mushrooms already in my kitchen- everything except for the portobellos themselves! This was a super simple, flavorful recipe that was done in a flash. I found this recipe in The Vegetarian Bible (published by Publications International, Ltd.) on page 56. The recipe makes 4 servings, so I modified it to make 2 instead. I added grilled corn on the cob to the stuffed mushrooms, and voila!: a quick delicious dinner ready in 10 minutes. My photo doesn't do justice to these mushrooms, but trust me, they're worth trying. Below is my halfed version of the original recipe. Enjoy!

2 portobello mushrooms

Nonstick cooking spray

2 tsp olive oil

1/2 cup chopped green pepper

1/3 cup chopped onion

2 cloves garlic, minced

1/2 cup chopped zucchini

salt and pepper to taste

1/2 cup garlic bread crumbs

1/2 cup shredded mozzarella cheese

Preheat the broiler. Line baking sheet with foil. Remove mushroom stems; chop and set aside. Carefully scrape off and discard brown gills from the mushroom caps with a spoon. Place mushroom caps, top side up, on prepared baking sheet. Coat lightly with cooking spray. Broil 4-5 inches from heat 5 minutes or until tender (I would do less than 5 mins for the initial broiling. I think mine came out slightly overdone and a little shriveled after 5 mins).

Meanwhile, heat olive oil in skillet over medium-high heat. Add bell pepper, garlic and onion; cook and stir 5 mins or until peppers begin to brown at the edges. Stir in the zucchini, reserved chopped mushroom stems, salt and pepper. Cook and stir 4 mins- until vegetables are tender. Remove from heat, cool 5 mins. Stir in breadcrumbs and cheese.

Turn mushroom caps over. Mound vegetable mixture into caps. Broil 2-3 mins or until golden brown and cheese is melted.