In addition to being deliciously earthy and meaty, mushrooms are also an excellent source of powerful antioxidants. This recipe for Stuffed Portobello Mushrooms is one of the tasty vegetarian meals occasionally served in the Art Nichols Café at Cheshire Medical Center.
¼ cup diced red onion
1 clove garlic, minced
¼ cup unsalted butter
½ cup diced yellow squash
½ cup diced zucchini
½ cup peeled, diced eggplant
¼ cup diced Roma tomatoes
¼ cup tomato purée
Salt and pepper, to taste
3 large Portobello mushrooms
2 tablespoons olive oil
1/3 cup grated Asiago cheese (grated Parmesan may be substituted)
Sauté onion and garlic in the butter until the onion begins to brown. Add the squash, zucchini, and eggplant and sauté until the squash is tender, but do not let it cook too long. Add the Roma tomatoes and the tomato purée. Adjust the flavor with salt and pepper. Remove from the heat and set aside.
Remove the stem and ribs from the Portobello mushrooms and lightly brush with olive oil. Spoon about ½ cup of the squash mixture into each mushroom and sprinkle with asiago cheese. Bake in the oven at 350℉ for 12-15 minutes or until the cheese becomes golden brown.
Recipe courtesy of Temple Square Blog Editor’s note: Some alterations have been made from the original recipe featured on the Temple Square Blog.
Nutrition information per serving: 290 calories; 27.2 g total fat; 12.6 g saturated fat; 52 mg cholesterol; 5.4 g protein; 7.4 g carbohydrates; 2.1 g dietary fiber; 5.4 g total sugars; 49 mg sodium.