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Stuffed Portobello Mushrooms |  Vegetable Day

You will need a food processor for this recipe.

Ingredients
Print
  • 4 mushroom stems
  • 4 large Portobello mushrooms
  • 1 small eggplant
  • 2 stalks of celery with leaves
  • 1 handful of baby carrots
  • 1 handful of parsley
  • 1/2 medium onion
  • 1 Cubanellle pepper (aka frying peppers)
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 large ripe tomato
  • 4 cloves of garlic
  • Cayenne pepper and salt to taste
  • PAM
Directions
  • preheat oven to 350
  • prepare mushrooms by cutting off stems level with base of mushroom and set aside
  • take a teaspoon and scoop out the veins inside the underside of the mushrooms
  • rinse and set aside
  • cut up all of the ingredients above except for the mushroom caps and place them in the food processor
  • process the vegetables so they are fine enough for stuffing a mushroom
  • line a cookie sheet with foil and place the mushrooms on the cookie sheet and spray the insides of the mushrooms lightly with PAM
  • weigh the chopped vegetables and mushrooms and divide into servings based on your vegetable allowance for the day (should make approximately 4 10-oz servings)
  • bake for 50 minutes
  • recipe can be made in advance and frozen after baking
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