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Veggie Stuffed Portobello Mushrooms Recipe

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This recipe for Veggie Stuffed Portobello Mushrooms, by , is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Muldoon
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow pepper, chopped or sliced
1 red onion, chopped
1 medium zucchini, sliced
1 carrot, shredded
1 stalk celery, thinly sliced
2 cloves garlic
2 to 3 tbs olive oil
1 tbs basil
1 tbs lemon juice
1-5oz pkg baby spinach
1/2 cup dry bread crumbs
1/2 Cup parmesan cheese
4 - 4 to 5 inch portobello mushrooms caps, stems removed
4 slices provolone cheese

Directions:
Directions:
Preheat oven at 425 degrees

Prepare all veggies. Saute with oil in skillet the veggies and garlic for at least 5 minutes. Stir in basil, lemon juice, salt and pepper. Top with spinach, cover and cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of Parmesan cheese. Set aside.

Prepare (cookie sheet) lined with aluminum foil. Arrange mushrooms, stemmed side up. Top with provolone cheese. Then with veggie/spinach mixture. Bake for 15 minutes. Top with reminding Parmesan. Bake 2 minutes more.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I thinly sliced all the veggies. It was easier to arrange on the portobello mushrooms. I also sliced the stems and added then to the mix.

 

 

 

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