Summer Stuffed Portobellos
Making unique use of summer’s fresh veggies. Totally customizable since there’s always that one person in the family. 😉
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- 1/3 cup red onion, diced
- 2 roma tomatoes, diced
- 1 of fresh baby spinach, chopped
- small handful of fresh basil leaves, chopped
- 1/4 cup walnuts, rough chopped
- 1 cup zucchini, diced
- 1 clove garlic, minced
- 1/4 cup olive oil
- 4 large portobello caps
- 2 medium sweet potatoes
- 1 teaspoon smoked paprika
Preheat oven to 400 degrees.
Chop/dice all ingredients for portobello filling and toss in a large bowl with olive oil, and plenty of salt and fresh cracked black pepper. Taste and adjust.
Remove large stem from portobello caps, but don’t worry about cleaning out the gills from underside of caps. Place cap side down in a glass baking dish and then generously fill with veggie mix, piling it on top.
Bake, uncovered in the oven for about 25 minutes or until veggies are soft and portobello can be pierced easily with a fork.
For the side dish, cut sweet potatoes once lengthwise, then in half-circle shapes about 1/4″ thick. Toss with olive oil, and spread evenly on a rimmed baking sheet. Sprinkle liberally with smoked paprika, sea salt, and black pepper.
Roast sweet potatoes in oven for 25-30 minutes, flipping once for best results.
Cooking time really can vary depending on how large the portobello caps are, so just keep watch!