"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Portobello Mushrooms Recipe

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This recipe for Stuffed Portobello Mushrooms, by , is from The Healthy Living Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Solberg/Rosie Shaw


4 Large Portobello Mushrooms
1 Tbsp olive oil
1 cup onions, chopped
1 sm red bell pepper, chopped
1/4 cup yellow sweet pepper, chopped
1/2 cup zucchini, finely chopped
2 cloves of garlic, chopped
2 Tbsp sun dried tomatoes, chopped
6 Kalamata olives, pitted and chopped
3/4 cup fresh tomatoes, seeded and chopped
2 Tbsp pine nuts (optional)
1/2 tsp Italian season
1 Tbsp fresh basil, chopped
1/2 tsp sea salt
fresh ground pepper to taste (1/4 tsp)

Preheat oven broiler
Clean mushroom caps and remove feather like substance on the underside as well as the steam in the middle of the cap. Do this carefully, so the mushroom is not broken.
Lightly coat each mushroom with the olive oil, place on a cookie sheet and broil 2-3 minutes on each side or until soft. Remove from oven and set aside
Turn off broiler and preheat oven to 350
In a large skillet saute onions in olive oil over medium heat until soft (3-4 min). Add peppers, zucchini, garlic and sun dried tomatoes and continue to saute until vegetables are tender. Add olives, fresh tomatoes and pine nuts and continue to cook 3-4 min, stirring often. Add Italian season, basil, salt and pepper. Carefully stuff this mixture into each mushroom cap. Bake 15 minutes. ENJOY;)

Personal Notes:
Personal Notes:
Another recipe given to me from Danny's Aunt Rosie




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