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Roasted Stuffed Portobello Mushrooms with Spinach Cilantro Pesto Recipe

Roasted Stuffed Portobello Mushrooms with Spinach Cilantro Pesto Recipe

4 servings

 

Ingredients:

8 large portobello mushrooms

1 cup each: finely chopped zucchini, shredded carrots

3 green onions, thinly sliced

1/4 cup unseasoned dry bread crumbs

Spinach Cilantro Pesto

Salt and Pepper, to taste

1/2 cup shredded reduced-fat mozzarella cheese

Method:

Remove mushroom stems and chop. Saute mushroom stems, zucchini, carrots and green onions in lightly greased skillet until crisp tender, about 8 minutes. Stir in bread crumbs and pesto, season to taste with salt and pepper. Spoon vegetable mixture onto mushrooms. Bake on greased jelly roll pan at 425 degrees until tender, about 20 minutes, sprinkling with cheese the last 5 minutes of roasting time.

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