VEGGIE STUFFED PORTOBELLO MUSHROOMS


  • March 20, 2015
  • Kathleen
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(gluten-free)
Ingredients:
Nonstick cooking spray; aluminum foil
8 medium portobello mushrooms (5-6 inches in diameter)
1 cup zucchini, finely chopped
1 cup carrots, shredded
3 scallions (green onions), thinly sliced
4 tablespoons unseasoned gluten-free breadcrumbs
1/2 cup shredded, reduced-fat mozzarella cheese
1 cup Bear Pond Farm Premium Basil Pesto

Directions:

Rinse mushrooms and gently remove mushroom stems, chop and set aside. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add mushrooms stems, zucchini, carrots and scallions and sauté 8-10 minutes. Stir in breadcrumbs and pesto and mix well.

Divide mixture and mound on mushroom caps. Line a baking sheet with foil and spray with cooking spray. Roast mushrooms at 425°F until tender, about 15 minutes. Sprinkle mushrooms with cheese and continue cooking 5 minutes.

Makes about 4 servings.