Overflowing Stuffed Portobellos (MMD)

By catgirl

Ingredients

• 4 large Portobello mushrooms
• 1 teaspoon olive oil
• 1 zucchini, chopped
• 1/2 Spanish onion, chopped
• 1 tablespoon fresh minced garlic
• 1 tablespoon balsamic vinegar
• 1 medium tomato, chopped
• 2 roasted red peppers, chopped
• Handful fresh basil leaves, chopped
• 1/2 cup whole-wheat bread crumbs
• 1/2 cup Parmesan or Romano cheese
• Sea salt and ground black pepper, to taste

Details

Servings 2
Cooking time 15mins

Preparation

Step 1

Preheat oven to 375°F.

Remove stems from mushrooms and set aside. Clean mushroom tops and set upside down on a work surface.

Heat oil in a medium skillet. Chop mushroom stems and add to skillet with zucchini, onion, garlic and vinegar. Sauté for about 5 to 7 minutes, until onion and zucchini start to soften. Add tomato and roasted peppers and heat through, about 2 minutes. Remove mixture from heat and transfer to a bowl. Stir in basil, bread crumbs and cheese. (If you prefer a drier mixture, simply add more bread crumbs.) Season with salt and black pepper.

Fill mushroom tops with vegetable mixture and bake for 15 minutes or until mushrooms look tender and cheese is slightly melted.