{"id":13878,"date":"2013-09-24T05:00:34","date_gmt":"2013-09-24T12:00:34","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=13878"},"modified":"2019-10-21T14:09:03","modified_gmt":"2019-10-21T21:09:03","slug":"squash-stuffed-portabella-mushrooms","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=13878","title":{"rendered":"Squash Stuffed Portobella Mushrooms"},"content":{"rendered":"

Container full of good stuff.<\/strong><\/span><\/p>\n

When I went to the Urban Harvest Farmers Market<\/a> a few weeks ago there were so many vendors selling all types of mushrooms and one person had the most beautiful portobello mushrooms. I only bought two because I wanted to make these vegetarian stuffed mushrooms for dinner that night. I can’t believe that word came out of my mouth — v-e-g-e-t-a-r-iannnnn; that I am not, but occasionally I do like to try and eat only vegetables for a meal.<\/p>\n

I loved the size of these portobellos. They were not too big, not too small, but just right for a single serving side dish and if you want it as a meal, just buy larger mushrooms and make more stuffing.<\/p>\n

There are so many ways of doing portabellas and I’ve only scratched the surface of some ways I want to prepare them. Giada on one of her shows did a grilled portobello mushroom and filled it with a tomato and mozzarella salad; kind of like a caprese salad in a mushroom cap and that sounds so good to me.A sausage and onion stuffing would be wonderful if you wanted to add some meat to your mushroom.<\/p>\n

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These mushrooms are low carb, vegetarian, and probably paleo, what more could you ask for if you are trying to cut calories.<\/p>\n

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I roasted the red pepper on my stove top and the zucchini I used were connected to my squash blossoms. Zucchini or any type of squash can be used.<\/p>\n

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Tiny little squash but you can use any type.<\/p>\n

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Everything chopped and ready to hit the skillet.<\/p>\n

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Saute the onion and then add in the garlic.<\/p>\n

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Add in the bok choy, tomatoes and then the zucchini.<\/p>\n

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After you have sauteed all the ingredients, remove from skillet and put in a bowl to cool. Then stir in the mozzarella cheese.<\/p>\n

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Stuff the mixture into portobello mushroom that you have oiled.<\/p>\n

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Top with parmesan cheese. If you want to add some panko bread crumbs to the topping, mix the crumbs with the cheese then top mushrooms with mixture.<\/p>\n

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Squash Stuffed Portobello Mushrooms<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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