Portabello Mushrooms stuffed with Veggies

I mentioned last week that I am doing a fitness challenge this month and I am trying to make some nice, healthy meals to share with the ladies. I made this one for the fam the other night and it got the “thumbs up!”  This is hearty, healthy and so very tasty. Feel free to make substitutions…don’t like spinach, try kale! If you don’t like eggplant, omit it and add zucchini or broccoli. Not a fan of feta? Go ahead and substitute Parmesan cheese. You are the one eating it, so make it the way you like it!

This is a great meal for Meatless Mondays or any other day of the week!

This is a great meal for Meatless Mondays or any other day of the week!

Portabello Mushrooms stuffed with Veggies

4 large Portabello mushrooms,wiped clean, stems removed

1/4 cup balsamic vinegar

1/2 tsp dried oregano

1/2 tsp minced onion

1/8 tsp garlic powder

2 Tbs. olive oil

1 small red onion, diced

1 c. carrots, diced

1 c. mixed bell peppers, diced

1-2 cups spinach

1 celery stalk, diced,

1 eggplant, diced

1 can black beans, rinsed

2 cloves garlic, minced

1/2 c. feta, crumbled

walnuts, toasted (optional)

Combine the balsamic, oregano, garlic powder and minced onion. Brush or spoon this mixture onto the mushrooms (the side with the brown “gills”). Let that sit while you cook the veggies.

Preheat the oven to 350 degrees. Line a pan with foil.

To a large pan, heat the olive oil. Add the carrots, onions and peppers and cook until tender. Now add the eggplant, celery, spinach, garlic, and beans. Cook until everything is a nice fork-tender consistency. Remove from heat. Add the feta and stir.

Turn mushrooms upside down over sink to allow the extra balsamic to drain off the mushrooms. Fill each mushroom with the veggie mixture. You may have extra (save for another day! Yum)

Okay…there are two ways to do this. If you want your mushrooms moist, put them directly on the lined sheet. If you want them more dry, you can put them on a rack on the sheet so that they are not sitting in the liquid the mushrooms will release.

Bake the mushrooms for 12-15 minutes. Sprinkle with a few walnuts. Eat up! This is so good for you!

What did I love about this recipe? I really liked that this is so healthy. I am sharing this with my Fitness group and would definitely serve this to friends!

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