Italian Veggie Stuffed Portabellas

20190608_165918 (1)

I don’t know about you, but summertime makes me want to fill my plate with allll the veggies. Grill ‘em, roast ‘em, serve ‘em to me in a fresh bowl of salad. I don’t care how, just send them my way.

If you feel the same way about light summer meals and veggie side dishes, you’ll love these Italian Veggie Stuffed Portabellas. They are the perfect side for grilled meats, but they are HUGE, so they also work great as a meatless main dish. Plus, portabellas are so meaty, you won’t even think to ask, “where’s the beef?” I’m definitely showing my age with that classic TV reference! If you are a young’n, you can find it on YouTube. ‘80s commercials were the best! A little cheesy but that’s what made them great.

Speaking of “cheesy,” if you prefer a cheesy topping, I also sometimes cut the breadcrumbs down to ¼ cup and top each veggie-loaded shroom with a little mozzarella & parmesan. You can’t go wrong either way! ~Erin

20190529_195555.jpg

Ingredients

  • 4 large portabella mushroom caps
  • 1 large onion, finely diced
  • 2 medium zucchinis, diced
  • 1 roasted red bell pepper, diced
  • 4 sundried tomatoes, packed in oil, drained on a paper towel, finely diced
  • 2-4 cloves garlic, minced
  • 1 large handful of spinach, chopped
  • 1 tsp. Italian seasoning
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 T. olive oil, divided
  • 1/3 c. seasoned breadcrumbs (I use garlic & herb flavor)
  • 1/3 c. grated parmesan cheese
  • Olive oil cooking spray

Preheat the oven to 375°F or the outdoor grill to medium. If grilling, use a veggie pan or place on foil, to catch veggies that may fall off during cooking.

Clean mushroom tops with a damp paper towel. Use a small knife to cut off the stems and a spoon to scoop out the veins.

Spray the tops with non-stick cooking spray and place them top-down on a parchment-lined baking sheet or on the grilling pan; set aside.

In a small bowl, mix the breadcrumbs, parmesan, and 1 Tablespoon of oil until combined; set aside.

In a large skillet, heat 1 tablespoon of olive oil to sauté the onion 2-3 minutes. Add the zucchini and cook until it begins to soften. If needed, add a tablespoon or two of water to the pan to help steam the zucchini soft.

Add roasted red pepper, sundried tomatoes, Italian seasoning, salt & pepper, and spinach. Cook until the spinach is wilted.

Add the garlic and cook another minute or two, until fragrant.

Turn off the heat and stir in half the breadcrumb mixture. Reserve the other half for topping.

Divide the veggie mixture evenly among the four mushroom tops. Sprinkle the remaining breadcrumb mixture over top.

Cook for 30-35 minutes, or until the mushrooms are fork-tender.

WW Freestyle Info.: This recipe makes 4 large servings. Each serving is 5 SmartPoints.

Italian Veggie Stuffed Portabellas

Grilling, Main Dish, Side Dishes, Uncategorized, veggies, Weight Watchers

Italian Veggie Stuffed Portabellas

Ingredients

    Ingredients
  • • 4 large portabella mushroom caps
  • • 1 large onion, finely diced
  • • 2 medium zucchinis, diced
  • • 1 roasted red bell pepper, diced
  • • 4 sundried tomatoes, packed in oil, drained on a paper towel, finely diced
  • • 2-4 cloves garlic, minced
  • • 1 large handful of spinach, chopped
  • • 1 tsp. Italian seasoning
  • • ½ tsp. salt
  • • ½ tsp. black pepper
  • • 2 T. olive oil, divided
  • • 1/3 c. seasoned breadcrumbs (I use garlic & herb flavor)
  • • 1/3 c. grated parmesan cheese
  • • Olive oil cooking spray

Instructions

  1. Preheat the oven to 375°F or the outdoor grill to medium. If grilling, use a veggie pan or place on foil, to catch veggies that may fall off during cooking.
  2. Clean mushroom tops with a damp paper towel. Use a small knife to cut off the stems and a spoon to scoop out the veins.
  3. Spray the tops with non-stick cooking spray and place them top-down on a parchment-lined baking sheet or on the grilling pan; set aside.
  4. In a small bowl, mix the breadcrumbs, parmesan, and 1 tablespoon of oil until combined; set aside.
  5. In a large skillet, heat 1 tablespoon of olive oil to sauté the onion 2-3 minutes. Add the zucchini and cook until it begins to soften. If needed, add a tablespoon or two of water to the pan to help steam the zucchini soft.
  6. Add roasted red pepper, sundried tomatoes, Italian seasoning, salt & pepper, and spinach. Cook until the spinach is wilted.
  7. Add the garlic and cook another minute or two, until fragrant.
  8. Turn off the heat and stir in half the breadcrumb mixture. Reserve the other half for topping.
  9. Divide the veggie mixture evenly among the four mushroom tops. Sprinkle the remaining breadcrumb mixture over top.
  10. Cook for 30-35 minutes, or until the mushrooms are fork-tender.

Notes

WW Freestyle Info.: This recipe makes 4 large servings. Each serving is 5 SmartPoints.

https://foursistersdish.com/2019/07/25/italian-veggie-stuffed-portabellas/

Advertisements

Leave a Reply