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Squash Stuffed Portobello Mushrooms

Ingredients

  • 3 medium size portobello mushrooms cleaned with damp paper towel
  • 3-4 Tbsp. olive oil
  • 1/3 c. chopped white onion or green
  • 1 c. bok choy chopped in about 1/2-3/4" pieces (I used baby bok choy)
  • 4 sundried tomato halves chopped
  • 1/2 c. chopped zucchini or other squash
  • 2 cloves garlic crushed
  • 1 roasted bell pepper diced
  • salt and pepper to taste
  • 1/2 c. mozzarella cheese
  • 1/3 c. parmesan cheese
  • 1 1/2 Tbsp. balsamic vinegar

Instructions

  1. Clean mushroom and then rub mushrooms with a little olive oil.
  2. In two tablespoon of olive oil, saute the onion for about 3-4 minutes. Stir in the crushed garlic, 1 cup bok choy, sun-dried tomatoes and zucchini, sauté until vegetables are almost done. 5-6 minutes. Add in the roasted bell pepper and then take off the heat until it has cooled. Mix in the mozzarella cheese.
  3. Stuff the mushroom caps with the vegetable filling and then top with parmesan cheese.
  4. Drizzle the mushrooms with some of the remaining olive oil and balsamic vinegar.
  5. Bake in 350° oven for about 10-15 minutes or until the cheese starts to brown and the portobello looks cooked.