Vegetarian Stuffed Portobello Mushrooms
Looking for a quick, vegetarian dinner idea? Garden-fresh veggies make the perfect, flavorful filling in these Vegetarian Stuffed Portobello Mushrooms.Yield: 2 stuffed mushrooms
Servings: 2 people
Ingredients
- 2 plump Portobello mushrooms
- ½ teaspoon olive oil
- ½ sweet onion, diced
- 1 small zucchini, diced (approx 1 c)
- 1 Roma tomato, diced
- 1 garlic clove, minced
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ⅛ teaspoon thyme
- ⅛ teaspoon ground black pepper
- ¼ c mozzarella cheese, shredded
Instructions
- Preheat your oven’s broiler.
- Using a knife, cut off the stem of the Portobello mushroom. With a spoon, carefully scrape out the ribbing and create a bowl in the under-side of the mushroom. Dice all innards and set aside.
- In a medium, non-stick frying pan, heat the oil. Add onion and sauté until starts to sweat (3-5 min). Add zucchini and reserved mushroom innards and cook until just soft (3-5 min).
- Add tomatoes and spices. Sauté an additional 3 minutes to combine the flavors. Remove from heat.
- Place mushroom caps, upside-down, on a greased, foil-lined baking sheet. Gently fill the caps with the warm veggie mixture. Top with a sprinkling of cheese.
- Broil low 10-12 minutes, checking regularly, until cheese is melted and starting to turn a golden brown.