STUFFED PORTOBELLO MUSHROOMS WITH VEGAN PESTO


  • March 22, 2015
  • Kathleen
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(gluten-free)

Ingredients:

Nonstick cooking spray
8 medium portobello mushrooms (5-6 inches in diameter)
1 cup zucchini, finely chopped
1 cup carrots, shredded
3 green onions, thinly sliced
4 tablespoons. unseasoned gluten-free breadcrumbs
1/2 cup shredded, reduced-fat mozzarella cheese
1 cup Bear Pond Farm Vegan Pesto

Directions:

Rinse mushrooms well. Gently remove mushroom stems without damaging mushroom cap. Chop mushroom stems and set aside. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.

Add chopped mushrooms stems, zucchini, carrots and green onions and sauté until crisp-tender (8-10 minutes). Stir in breadcrumbs and pesto and mix well.

Divide mixture and gently pack in a mound on the mushroom caps. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange mushrooms on sheet and roast at 425°F until mushrooms are tender, about 15 minutes. Sprinkle mushrooms with cheese and continue cooking 5 minutes.

Makes about 4 servings.