Stuffed Portabella Mushrooms
A sautéed mix of onions, zucchini and eggplant blend with breadcrumbs, Romano cheese and fresh parsley to stuff lightly baked portabella mushrooms.
Ready In: 70 Minutes
Prep Time: 35 Minutes Cook Time: 35 Minutes
Preheat the oven to 375°F. Line a baking pan with parchment paper.
Using a spoon, remove gills from the mushrooms. Lightly brush the outside of the mushrooms with oil and place on prepared pan. Chop the reserved mushroom stems.
Heat the remaining oil in a large skillet; add mushroom stems, onions, zucchini and eggplant and sauté until the vegetables are tender, about 8 to 10 minutes.
Season the filling with salt and pepper. Add breadcrumbs, cheese and parsley. Divide among the mushroom caps and bake for 25 minutes.
Allow mushrooms to cool slightly, then top each mushroom with arugula and drizzle the top with blue cheese dressing.
