Tuesday, June 5, 2012

Pizza Stuffed Portobellos

So here it goes. We are doing more meatless meals! We are seriously cutting back on meats, so that means more creativity on my part. Luckily, you guys will get the best of both worlds since we aren't cutting it out completely!

Mushrooms have a heartiness that we are still craving. So stuffing them seemed like a great way to go! This is a great way to go low carb. Or, you can be like us and serve it with a salad and a loaf of crusty peasant bread. :-D

Pizza Stuffed Portobellos


4 portobello mushroom caps, de-stemed and gills scraped out
1 8oz can of tomato sauce (recommend Roasted Garlic)
1/2 tsp each of dried basil, oregano, parsley, salt, and pepper
2 oz fresh mozzarella, cubed (small)
1/2 each green and red bell pepper, chopped
1 shallot, fine chopped
3 fresh basil leaves, rolled and sliced (optional)

Mix the seasonings into the sauce. Place 2 spoonfuls in each mushroom.

Add cheese, peppers, shallot, and top with basil.

Place on a baking sheet and place under the broiler for around 10 minutes.

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