Ingredients
-
1
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
4
-
-
3
-
1/2
-
2
-
3
-
4
-
1/4
-
4
Directions
Mediterranean Stuffed Portabella Mushrooms, Great versatile recipe I think it would make great appetizers with the baby portabellas The original recipe calls for 1/2 cup of bell pepper (half red and half green, but I replaced it with the shredded zucchini It makes it more moist, A little dry, but not bad , Great versatile recipe I think it would make great appetizers with the baby portabellas The original recipe calls for 1/2 cup of bell pepper (half red and half green, but I replaced it with the shredded zucchini It makes it more moist
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Steps
|
1
Done
|
Heat Oven to 350f. |
|
2
Done
|
Remove Stems from Mushrooms and Chop Finely. I'm not a Chopped So at This Time I Pull Out the Electric Processor. If You Are Using the Bell Peppers, You Should Only Use 1/4 Cup of the Mushroom Stems. use All of Them. Combine the Onion Through the Garlic. |
|
3
Done
|
Heat a Skillet Over Medium, Coat the Pan With Cooking Spray. Add the Chopped Veggie Mix to the Pan and Cook 10 Minutes Until They Are Tender. |
|
4
Done
|
Toss the Veggie Mix and the Bread in a Separate Bowl. Add the Broth Slowly, Tossing to Coat. Add Feta and Toss Gently. |
|
5
Done
|
Coat a Baking Sheet With Cooking Spray. |
|
6
Done
|
Brush Cleaned Mushrooms With 1 Tablespoon of the Vinaigrette, Sprinkle With Parmesan and Black Pepper, Top Each Mushroom With 1/2 Cup of Bread Mixture. |
|
7
Done
|
Bake For 25 Minutes or Until Mushrooms Are Tender. |
|
8
Done
|
Combine Remaining 2 Tablespoons of Dressing and Salad Greens. |
|
9
Done
|
Serve 1 Cup of Greens With 1 Mushroom Cap. |
