A hearty side dish that goes great with a meat or seafood main course. It is filled with sauted vegetables, cheeses and herbs,
then baked in just 15-20 minutes!
INGREDIENTS:
- 2 large Portobello mushrooms
(Stem and gills gently removed
with a spoon.)
- 1 Tbsp extra virgin olive oil
- 2 small sweet peppers (red &
orange), diced
- 1/3 yellow onion, diced
- 1/2 Roma tomato, diced
- 2 cloves garlic, minced
- 1/2 tsp each oregano, basil,
rosemary, dry herbs, crushed
- 2 Tbsp crumbled low-fat feta
cheese
- 2 Tbsp shredded parmesan
cheese
- 3-4 Tbsp bread crumbs
DIRECTIONS:
- Preheat oven to 375°
- Meanwhile, saute the vegetables
in the olive oil for about 5-8
minutes or until tender, adding
the minced garlic and herbs last and cook until fragrant, 1-2
minutes more
- Mix in the breadcrumbs
- Remove from heat and place
mixture in a bowl
- Now add and mix in the cheeses,
set aside
- Place the mushroom caps on
a baking sheet and put in the
preheated oven for about 5
minutes to take some moisture
out of the caps (inside facing up)
- When the mushrooms are done,
allow to cool and fill with the
veggie mixture, packing it in tightly
- Return to the oven and bake for 15
minutes
- If desired, sprinkle with some
mozzarella on top and bake for
an additional 5 minutes or until
the cheese is melted
Serves 2 as a side dish
Double recipe for 4 servings
It's a delicious and delightful
change from the usual - enjoy!