“It’s A Bit Stuffy In Here”-Stuffed Portabello Mushroom Caps
I thought it would be nice to revisit another old recipe of mine and change it up a bit. My Sous Chef, Lisa, helped create a newer version of my stuffed mushrooms. For those of you on the Zone Diet, this is a great recipe for you!
What You Need:
2 Large Portabello Mushroom Caps
3 Cups Frozen Spinach
1/2 Cup Goat Cheese
1/2 Large Yellow/White Onion
Onion/Garlic Powder (to taste)
6 Gardenburger Veggie Meatballs
2lb package Zucchini
For Zucchini:
1. Slice zucchini very thin (either with a mandolin or a knife)
2. Spread out zucchini on a baking sheet and lightly season with onion and garlic powder (make sure zucchini do not overlap)
3. Set oven on convection , and bake until crisp but not burnt (may take a few baking sheets to cook all the zucchini)
For Stuffed Mushrooms:
1. Microwave mushroom caps for about a minute or two to soften – set aside
2. Microwave veggie meatballs for about 30-45 seconds to soften – set aside
3. Saute onions and spinach
4. Add goat cheese to onion and spinach mixture
5. Fill mushroom caps with onion, spinach, and goat cheese mixture. Top with sliced veggie meatballs
6. Bake in oven at 350 for 20 minutes
2 years ago