Ginormous Veggie Stuffed Mushrooms
Last week in an effort to spend as much money as possible at Sam's Club (not really... but somehow true) I bought these ENORMOUS portabello mushroom caps.
I just knew I was going to make something epic with them.... and I DID!
It was Thursday. I had a hair appointment at 4 pm. I missed dinner. I was hangry by the time I got done with my new beautiful hair and all I could think about were those mushroom caps in my fridge.
When I got home I tore through my kitchen like a crazed person and pulled out all of my necessary ingredients to make these delicious (AND vegetarian) creations. Get ready for the most vague recipe instructions as possible!
Here is what you will need (in no particular order):
In a pan, saute onion in coconut oil until semi-translucent, add squash to your pan and saute 5 minutes. Next add in your peppers, tomatoes and garlic. Cook until onions are fully translucent and peppers are cooked. Top with handful of spinach and stir until full wilted. Add in bread crumbs, parmesan cheese, black pepper and red pepper flakes. Stir to combine. Remove from heat.
Prepare your mushroom caps. Rinse and de-stem. Pat dry with a clean paper towel. Lightly spray baking dish or tray with olive oil and place your caps... well, caps down.
Divide your veggie mixture evenly and "stuff" your mushroom caps.
Bake in your preheated oven for 30 minutes. Top off your mushrooms with your mozzarella cheese, put back in oven until cheese has melted (about 2-3 minutes).
Enjoy!
Oh.... and try not to burn the roof of your mouth... like I did!
Honestly... as a meat eater... this was really hard for me to call a MEAL... however, I had fully intended to eat both mushroom caps but I barely could finish ONE! It was so filling and delicious and I will definitely be making these again!
They would be great as a side dish for grilled chicken or fish, make two and split up between the family!
Let me know what you think.
As always, don't forget to follow me on social media for daily motivation and fitness tips and glimpses into my daily life ----
www.facebook.com/fitmomjoslin
IG - @fitmomjoslin
I just knew I was going to make something epic with them.... and I DID!
It was Thursday. I had a hair appointment at 4 pm. I missed dinner. I was hangry by the time I got done with my new beautiful hair and all I could think about were those mushroom caps in my fridge.
When I got home I tore through my kitchen like a crazed person and pulled out all of my necessary ingredients to make these delicious (AND vegetarian) creations. Get ready for the most vague recipe instructions as possible!
Here is what you will need (in no particular order):
- 2 mushroom caps the size of your head
- 2 yellow squash, cubed
- 1/2 red onion, chopped
- 2 cloves of garlic, minced
- 1 giant handful of spinach
- 1/8 c whole wheat bread crumbs
- 1 tbsp coconut oil
- 1 green bell pepper, chopped
- 1 handful of cherry tomatoes, quartered
- Large pinch of fresh grated Parmesan cheese
- Large pinch of fresh mozzarella cheese
- Fresh ground black pepper, to taste
- Teeny pinch of red pepper flakes
In a pan, saute onion in coconut oil until semi-translucent, add squash to your pan and saute 5 minutes. Next add in your peppers, tomatoes and garlic. Cook until onions are fully translucent and peppers are cooked. Top with handful of spinach and stir until full wilted. Add in bread crumbs, parmesan cheese, black pepper and red pepper flakes. Stir to combine. Remove from heat.
Prepare your mushroom caps. Rinse and de-stem. Pat dry with a clean paper towel. Lightly spray baking dish or tray with olive oil and place your caps... well, caps down.Divide your veggie mixture evenly and "stuff" your mushroom caps.
Bake in your preheated oven for 30 minutes. Top off your mushrooms with your mozzarella cheese, put back in oven until cheese has melted (about 2-3 minutes).
Enjoy!
Oh.... and try not to burn the roof of your mouth... like I did!
Honestly... as a meat eater... this was really hard for me to call a MEAL... however, I had fully intended to eat both mushroom caps but I barely could finish ONE! It was so filling and delicious and I will definitely be making these again!
They would be great as a side dish for grilled chicken or fish, make two and split up between the family!
Let me know what you think.
As always, don't forget to follow me on social media for daily motivation and fitness tips and glimpses into my daily life ----
www.facebook.com/fitmomjoslin
IG - @fitmomjoslin
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