Veggie
Stuffed
Portobello
Mushrooms
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
Veggie Stuffed Portobello Mushrooms
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
Instructions:
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.
