Stuffed Mushrooms

Loaded with vegi's and of course cheese

Simple, fun and #healthy-ish

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Ingredients:

1. 4 large portabella mushrooms, wiped with a damp paper towel and stalk trimmed

2. 2 tbsp olive oil

3. 1 large sweet onion, diced

4. 2 medium zucchini, diced

5. 1 roasted red pepper, diced

6. 4 – 6 sun dried tomatoes, chopped

7. 2 – 3 cloves garlic, minced

8. large handful of spinach

9. pinch of dried oregano, crushed between your fingers

10. dash of crushed red pepper flakes

11. freshly ground black pepper, to taste

12. ¼ cup dried breadcrumbs

13. ¼ cup grated Parmesan

14. ¼ cup mozzarella cheese (I use the mozzarella made with 2% milk)

Directions:

Step 1

Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up.

Step 2

In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.

Step 3

Preheat your oven to 375 degrees.

Step 4

Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.

Step 5

Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture

Step 6

Bake in the oven for about 35 to 40 minutes. Now, top each with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

These are great as a side dish or an appetizer. Easily can double or triple recipe for a large crowd.