Vegetable Stuffed Portobello’s

Drizzle Olive Oil

1 Bag Frozen Vegetable Mix- I Used Stir Fry Mix

1 Cup Eggplant-Sliced and Grilled- I found these frozen also

1 Cup Frozen Spinach

1 Tomatoes-Diced

2 Cloves Garlic- diced

1 Tablespoon Basil

Dash Red Pepper Flakes

Slat and Pepper to Taste

6 Portobello Mushrooms

1/2 Pound Mozzarella Cheese

Preheat Oven to 350 Degrees.

In a medium size skillet, saute vegetables with olive oil.  Stir in garlic, basil, red pepper flakes, salt and pepper.  Cook until vegetables are soft.






Brush each mushroom clean, with paper towel or clean dish towel. Stuff each mushroom with vegetable mixture.

 Top each mushroom evenly with Mozzarella.






Place in the preheated oven and cook for about 20-30 minutes or until mushrooms are softened.  Serve.  Enjoy!




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