The inspiration for this recipe came from my recent trip to the Safety Harbor Spa for the T-Tapp retreat. The vegan option for dinner one evening was a stuffed portobello mushroom. It was simple and tasty so I decided to make something similar however I wanted a bolder flavor.
I topped it off with an olive salad that I had made to enhance some panini that my husband was going to be making. The olive salad was a combination of green, black and kalamata olives chopped up with roasted red pepper, some basil, rosemary, garlic, olive oil and balsamic vinegar to taste.
Without further ado, here’s the recipe…
Stuffed Portobello Mushrooms
4 large portobello mushrooms, wiped clean
2 onions chopped
3 cloves of garlic, chopped
3-4 roasted red peppers, chopped
1/3 cup chopped sundried tomato
italian season or no sodium veggie seasoning to taste
1 pkg chopped frozen spinach, defrosted and squeezed dry
1 zucchini finely sliced into circles
Sautee the onions until very soft and caramelized. Use water to keep the onions from sticking to the non-stick pan. Add the garlic, peppers and sundried tomatoes. Cook until most of the moisture has been cooked off. Add seasoning and spinach. Stir well then cook down so the filling is dry but sticks together nicely.
In the meantime heat the oven to 400 degrees and roast the mushrooms facing down for 7-13 minutes. Drain on paper towel for a bit then flip over and stuff the mushrooms with the filling.
Cut the zucchini into circles and over lap them to make a larger circle. Gently lay over the filling and press down slightly. Spray with a bit of olive oil then put in the over for 10-15 minutes until the zucchini is softened.
Top with olive salad or drizzle with a reduction of balsamic vinegar.