Tuesday, February 14, 2012

Stuffed portobello mushrooms

Last Sunday, after a weekend of heavy meals, my girlfriend and I decided we needed a lighter dinner. After looking around at a bunch of vegetarian recipes, I decided to mix together a few to make my own dish. The balsamic vinegar marinade gave the portobellos a great flavor, which mixed really well with the vegetables and tomato sauce. This turned out to be a really good healthy, vegetarian option. You could use almost any combination of veggies to stuff the mushrooms, but I was really happy with how my picks turned out.

4 portobello mushrooms, stems and gills removed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup balsamic vinegar
3 cloves garlic, minced
1 small yellow onion, diced
1 small yellow squash, cut into 1/2 inch pieces
6 ounce jar marinated artichokes, drained
1 red pepper, cut into 1/2 inch pieces
2 handfuls baby spinach leaves
1 1/2 cups tomato sauce (I used half a jar of Paul Newman tomato & basil sauce)
Shredded mozzarella cheese
Grated parmesan cheese
Bread crumbs for topping

1. Preheat oven to 375.
2. Mix the balsamic vinegar, onion powder and garlic powder. Marinate the mushrooms in the balsamic vinegar mix for 30 minutes to 2 hours.
3. Heat olive oil over medium high heat. Saute garlic, onions, squash, artichokes and red pepper until the vegetables become tender, about 4-5 minutes.
4. Add spinach leaves and saute until wilted, about a minute or so.
5. Add tomato sauce.
6. Fill the mushroom caps with the vegetable mixture.
7. Top with mozzarella, parmesan and bread crumbs.
8. Bake 15-20 minutes, until mushrooms are soft and the top is crispy.


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