After Max and I’s less-than-healthy weekend — which involved a sampling of just about every deep-fried appetizer El Bait Shop had to offer (see below, so good) — we needed a bit of food detox throughout the week. We had quite a few fresh veggies lying around, so I sifted through my recipe book and landed on a healthy recipe we haven’t done in awhile that fit the bill: Vegetable-Stuffed Portobello Mushrooms. The premise is simple: Take portobello mushroom caps, hollow them out, and fill them with vegetables and cheese. Healthy and delicious. The original recipe we found was from Hy-Vee Seasons magazine, but we opted to bake the mushrooms rather than grill them like the recipe shows. If you’re grilling them, the recipe suggests to grill all of the veggies separately and then assemble to make sure they are all cooked through. We haven’t tried the grilling option, but the baking one has turned out great twice! Max was absolutely starvvving last night, so we added a side of parmesan risotto to the meal. If you prefer other veggies, it’s super simple to sub different ones into the recipe. And if you’re craving some meat, bacon or proscuitto would be a good addition to the stuffed mushrooms, too!
As seen in Hy-Vee Seasons magazine
- 1 cup roasted red peppers
- 1/4 cup olive oil
- 1 clove garlic
- Salt & pepper
- 1 t red pepper flakes (less or more depending on your preferred spice level!)
- 4 portobello mushrooms caps, hollowed out
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 white onion, sliced
- 1 red pepper, sliced
- Crumbled feta or blue cheese
- Preheat oven to 425 degrees F.
- In a food processor, combine roasted red peppers, olive oil, garlic, salt/pepper, and red pepper flakes. Blend until smooth consistency. Set aside
- Brush mushroom caps with olive oil. Fill each cap with some of the zucchini, squash, onion, and pepper. Season with salt and pepper. Bake for 15-20 minutes or until vegetables are cooked through. Top with cheese and place back in oven for 5 minutes or until cheese is melted. Drizzle with roasted red pepper sauce and broil for 3-5 minutes. Let cool. Serve with parmesan risotto.