Hello friends! I have got a feeling you are going to want to sink your teeth into these cheese and veggie stuffed portobello mushrooms! They are light, they are delicious, they are a right choice! 😉
Vegetarian update–I want to give you a quick “run down” of my month so far! Aside from last week’s amazing pulled pork sandwiches, I have been staying on track with eating strictly vegetarian meals. I have been doing wonderful! My husband…not so good! Ha! He is anxious for the big and meaty meals to return to the dinner table! I do want to share a few things I have learned this month with eating only vegetarian meals. I was very concerned that I would feel hungry all the time leaving out meat, poultry, and fish. Interesting enough, I feel more satisfied after most of my vegetarian meals than when I eat meat. This completely struck me by surprise! I think this is because I have been paying close attention to my protein intake making sure to eat enough everyday. With that in mind, I have been eating a higher amount of protein especially at lunch to keep me satisfied until dinner. I have also been eating high fiber content foods as well to increase satiety level. A few of my favorite vegetarian meals have included the pulled pork sandwiches(oops j/k!) vegetarian pizza, chickpea and veggie wraps, vegetarian quesadillas, and spinach lasagna. I have gotten a lot more creative than I thought I would! I have kept my protein intake high from foods like hard-boiled eggs, greek yogurt (MY FAV!), nuts, and peanut butter. I will be ready to eat meat again in May but this has been a fun experiment and hope you have enjoyed some new vegetarian recipes!
And now for the main event ladies and gents…
A stack of sauteed veggies with cheese and more cheese + panko on top! I can do that any time any day! The mix of flavors was great! I mean c’mon…just get in my belly right now! Ha!
Prior to this month, I was pretty narrow minded when it came to thinking about vegetarian dishes. But my eyes have really been opened to the possibilities! While, I do not think I will ever be a strict vegetarian, I will incorporate more vegetarian inspired meals into my cooking…you are welcome hubs!! I mean c’mon, I live in the midwest aka “cow country”! But since my husband and I have been married, it is interesting to see how I have had an impact on his food likes and dislikes. I mean the guy was only interested in eating a “fatty steak” and now he is asking me to make salmon on a regular basis! The power of a dietitian/convincing wife is quite amazing if you ask me! So I will just cut to the chase and let you see for yourself why you should try out these stuffed mushrooms sooner or later, but should be on the sooner side!
The crusted panko on top is mmm..mmm good!
Cheese and Veggie Stuffed Portobello Mushrooms
Ingredients
- 3 Portobello Mushrooms washed, stems removed, and gills carefully removed with a spoon
- 1/2 pint grape tomatoes quartered
- 1/4 cup red onion diced
- 2 garlic cloves minced
- 1/4 cup panko
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 3 tablespoons extra virgin olive oil
- 2 cups baby spinach
- 1/4 cup black olives sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Mince garlic and set aside.
- Rub olive oil on tops of mushrooms and place top side down on a baking sheet.
- Add 2 tablespoons of olive oil in a skillet and heat at medium heat. Add onions and tomatoes and saute for 5 minutes until softened. Add garlic and saute one additional minute. Add fresh spinach, oregano, salt and pepper and mix ingredients together.
- Once spinach has wilted, remove pan from heat and add olives to pan and mix in.
- Spoon mixture into each mushroom and add mozzarella cheese and then parmesan. Carefully spoon panko on top. Drizzle a little olive oil on top of each mushroom
- Bake at 400 degrees for 15 minutes.
- Enjoy!
- Recipe adapted from Clean Eating Corner
Love,
3 Scoops of Sugar
