Vegetable Stuffed Portobello’s

I’ve been trying to cook lighter lately, and sometimes that can be challenging when cooking for a man too.  Both John and I love mushrooms, but they are usually “in” something.  This time, I decided to make them the star.  This dish is incredibly simple, with fresh, clean ingredients.  The meaty mushrooms are hearty and filling, and the fact that this dish is primarily vegetables is pleasing to the health-conscious individual.
I’ve included directions for a simple garlic pasta, but there are many things that would pair well with these mushrooms, or even use younger crimini mushrooms and serve as an appetizer.
By the way, these are delicious for lunch the next day!  🙂

Ingredients:

Mushrooms:
●10 (or so) 3-inch portobello mushrooms, wiped clean, stems removed
1 zucchini, chopped
●1 cup fresh spinach, chopped
●1 6-oz jar of artichokes in brine, drained and chopped
●1/2 cup onion, chopped
5 cloves of garlic, minced
1 ½ cups mozzarella
●1 tsp dried oregano
●sea salt and fresh ground pepper to taste

Garlic Pasta:
●Angel Hair Pasta (about 4-5 servings)
●3 cloves of garlic, minced
●3 tablespoons extra virgin olive oil

Directions:

Preheat oven to 375.

Arrange mushroom caps upside down on a lightly sprayed baking sheet.
In a medium bowl, combine remaining ingredients, adding salt and pepper to taste.    

Mound the filling into the mushroom caps, distributing evenly.  Try to use all the filling, it will cook down quite a bit.

Bake for about 25 minutes, or until heated through and golden brown.

Meanwhile…

Cook angel hair pasta according to package directions.  In a saute pan, cook garlic in olive oil on medium heat until golden brown.  Toss pasta and garlic oil together and salt to taste.  Serve immediately with hot mushrooms.

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