Zucchini Stuffed Portobello Mushrooms

Zucchini Stuffed Portobello Mushrooms

Zucchini Stuffed Portobello Mushrooms With Avocado Pesto.  After a cold winter and lots of soups and pastas, I felt that it was time for a salad like creation with only vegetables.  The portobello mushrooms are baked with spices and stuffed with a simple combination of zucchini, artichokes and bruschetta.  Top the mushrooms and zucchini with the incredibly yummy avocado pesto, and it is a delicious, healthy meal.  Vegan, gluten free and dairy free.

Zucchini Stuffed Portobello Mushrooms

Ingredients

    Mushrooms
  • 4 large portobello mushrooms
  • olive oil
  • salt, pepper, granulated garlic
  • Zucchini
  • 4 cups of shredded zucchini
  • 1 tsp sea salt
  • 12 oz of artichokes
  • 12 oz of bruschetta
  • Avocado Pesto
  • 2 ripe avocados
  • 1/8 cup lemon juice
  • 1/4 cup pine nuts
  • 1 tsp sea salt
  • 1/4 cup olive oil
  • 1 cup fresh basil

Instructions

    Mushrooms
  1. Place mushrooms on baking pan with parchment paper to prevent sticking. Drizzle olive oil, salt, pepper and granulated garlic on mushrooms.
  2. Bake for 30 minutes at 350
  3. Zucchini (Zucchini can be served hot or cold.)
    Hot
  4. Stirfry zucchini and salt on high for 3 minutes. Drain water.
  5. Add artichokes and bruschetta.
  6. Cold
  7. Mix shredded zucchini, artichokes and bruschetta.
  8. Pesto
  9. Blend all ingredients in high speed blender.
  10. Remove mushrooms from oven. Spoon zucchini mix into mushrooms. Top with pesto and fresh basil.
http://greenschemetv.net/2018/01/zucchini-stuffed-portobello-mushrooms/

Zucchini Stuffed Portobello Mushrooms

Other recipes like Zucchini Stuffed Portobello Mushrooms that you might enjoy:

More food photos here.