Veggie Stuffed Portabella Mushrooms
- 6 portabella mushroom caps
- 16 ounces mushrooms (your choice)
- 1 large red pepper
- 1 small white onion
- 2 eggs (or 1 egg and 1 egg white)
- 1 12 cups Italian cheese blend
- 1 pita bread
- 1 -2 teaspoon extra virgin olive oil
- 1 teaspoon salt
- Scoop out insides of portabella mushrooms and place insides into food processor.
- Rub 1 tsp of olive oil on top of portabella mushroom caps and sprinkle with salt, place caps upside down into baking dish.
- Add 16 oz of mushrooms to food processor and blend with portabella mushroom insides until paste forms, set aside.
- Chop red pepper and onion into small cubes and saute on medium heat *use 1 tsp of olive oil.
- Add mushroom paste to pepper and onion.
- saute for about 15 minutes *stir occasionally.
- Toast pita bread until crispy, crumble into medium bowl.
- Add 1 cup cheese and eggs to bowl, mix well.
- Add mixture to mushroom, pepper, and onion.
- Stir until evenly blended.
- Spoon mixture into portabella mushroom caps, cover all caps with remaining cheese.
- Bake at 350F for 20 minutes.
- Serve warm.
portabella mushroom caps, mushrooms, red pepper, white onion, eggs, italian cheese blend, bread, extra virgin olive oil, salt
Taken from www.food.com/recipe/veggie-stuffed-portabella-mushrooms-259724 (may not work)