My man loves to cook and experiment with flavors in his creations. The tell-tale sound of the nightly news and chopping signals he's up to something in the kitchen! Knowing I love portobello mushrooms, artichokes and black olives, he created Stuffed Portobello Caps, my new favorite dish! It has a distinct Mediterranean flavor, especially if you add the feta cheese (yes, please!). You'll find this dish to be a filling main course or great side dish with fish or chicken.
Stuffed Portobello Caps
(vegetarian or - vegan if you leave out the feta cheese)
4 large portobello mushroom caps (hollowed out)
1/2 yellow pepper diced
1/2 cup quartered grape tomatoes
1/4 can sliced black olives
1/4 can quartered artichoke hearts sliced
Chopped mushrooms (using the fill from the caps if you hollowed them out, otherwise, 1/2 cup chopped mushrooms)
1/2 medium sweet onion diced
3-4 garlic cloves sliced
2 tbsp. fresh parsley chopped
1/3 cup feta cheese crumbles (*optional)
Olive oil
Vegetable Seasoning
Combine all above ingredients in a bowl. Drizzle olive oil over top. Season with salt and pepper, or your favorite vegetable seasoning. Stir to combine well. Scoop mixture into mushroom caps. Place on baking sheet and bake at 375 degrees for approximately 20 minutes. Serves 2 (2 caps each as an entree) or 4 (1 cap as a side).
From
Tae Lynne
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Photograph by Tae Lynne
30 | ElementsForAHealthierLife.com | May 2016