Zucchini Stuffed Portobello Mushrooms

Zucchini Stuffed Portobello Mushrooms

Zucchini Stuffed Portobello Mushrooms With Avocado Pesto.   Salads are really my favorite foods, but sometimes it is fun to get creative with the ingredients that you would typically find in a salad. These portobello mushrooms are stuffed with a simple combination of zucchini, artichokes and bruschetta and baked with herbs and spices. The flavor secret to this healthy and creative dish however, is the yummy avocado pesto which tops the zucchini mixture.  These mushrooms are perfect as a main dish, side dish or appetizer and are vegan, gluten free and dairy free.

Zucchini Stuffed Portobello Mushrooms

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 1

Calories per serving: 168

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 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.
https://greenschemetv.net/zucchini-stuffed-portobello-mushrooms/

Drizzle olive oil and spices on the portobello mushrooms.
Drizzle olive oil and spices on the portobello mushrooms.

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This yummy avocado pesto can be used on vegetables, salads, or as a dip
This yummy avocado pesto can be used on vegetables, salads, or as a dip
Stirfry zucchini and artichoke hearts
Stirfry zucchini and artichoke hearts
Add bruschetta
Add bruschetta
Spoon mixture into portobello mushrooms and top with pesto
Spoon mixture into portobello mushrooms and top with pesto

Zucchini Stuffed Portobello Mushrooms

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