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Stuffed Mushrooms |  Vegetable Day

TOTAL = 13 oz. towards your daily veggie allowance

  • (2) 3 oz. Portobello mushroom caps
  • 1 oz. chopped onion
  • 1 garlic clove, minced
  • 1 oz. chopped carrots
  • 1 oz. chopped celery
  • 1 oz. diced red pepper
  • 1 oz. of the mushroom stem, chopped
  • 2 oz. chopped (frozen) spinach, thawed
  • Kosher salt (to taste)
  • ground pepper (to taste)
  • garlic powder (to taste)
  • onion powder (to taste)
  • in a fry pan sprayed with Pam sauté mushroom caps on both sides until they're tender
  • preheat oven to 350
  • spray foil tray with Pam
  • when you're done sautéing mushroom caps place them in the oven in the foil tray and let them continue to cook in oven
  • sauté the onion, garlic, celery, carrots, red pepper and mushroom stems in the fry pan until translucent (after 20 minutes)
  • then add thawed chopped frozen spinach and let them cook for another five minutes
  • scoop veggie mixture into the mushroom caps and cook for 10 minutes
  • then switch oven to broil for 1-3 minutes with a mindful eye so they don't burn
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