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Vegetable-Stuffed Portobellos

Vegetarian • Gluten free • 35 mins to make • Serves 4

Produce

1 Garlic clove
1 can Kidney or cannellini beans, white
4 Portobello mushrooms (4 to 4-1/2 inches), large
1 Red onion, medium
1 tsp Rosemary, dried
1 Zucchini, medium

Baking & Spices

1/4 tsp Pepper
1 Red pepper, medium sweet
1/4 tsp Salt

Oils & Vinegars

2 tbsp Olive oil

Dairy

1/2 cup Pepper jack cheese

Liquids

1 tbsp Water
Catherine Brunjes
Catherine Brunjes • 2 years ago

Veggie Stuffed Shrooms