Recipe
Zucchini Stuffed Portobello Mushrooms
Zucchini Stuffed Portobello Mushrooms are the perfect side dish or main course. Vegan, gluten free, dairy free.
Ingredients
Mushrooms
- 4 large portobello mushrooms
- olive oil
- salt pepper, granulated garlic
Zucchini
- 4 cups of shredded zucchini
- 1 teaspoon sea salt
- 12 oz of artichokes
- 12 oz of bruschetta
Avocado Pesto
- 2 ripe avocados
- ⅛ cup lemon juice
- ¼ cup pine nuts
- 1 teaspoon sea salt
- ¼ cup olive oil
- 1 cup fresh basil
Instructions
Mushrooms
- Place mushrooms on baking pan with parchment paper to prevent sticking. Drizzle olive oil, salt, pepper and granulated garlic on mushrooms.
- Bake for 30 minutes at 350
Zucchini (Zucchini can be served hot or cold.)
Hot
- Stirfry zucchini and salt on high for 3 minutes. Drain water.
- Add artichokes and bruschetta.
Cold
- Mix shredded zucchini, artichokes and bruschetta.
Pesto
- Blend all ingredients in high speed blender.
- Remove mushrooms from oven. Spoon zucchini mix into mushrooms. Top with pesto and fresh basil.
Nutrition
Serving: 1gCalories: 168kcal
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