Stuffed Portabella Mushrooms

Name: Stuffed Portabella Mushrooms
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 6
Cuisine: American
Ingredients: 1/2 cup Marzetti® Chunky Blue Cheese Dressing; 6 large portabella mushrooms, stems removed and reserved; 3 tablespoons vegetable oil, divided; 1 cup chopped onions; 1 medium zucchini, chopped; 1 small eggplant, chopped into 1/2 –inch pieces; Salt and pepper; 1/2 cup dried breadcrumbs; 1/2 cup grated Romano cheese; 1/4 cup chopped parsley; 1 cup chopped arugula or spinach

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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

SERVES

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Step 1:

Preheat the oven to 375°F. Line a baking pan with parchment paper.

Step 2:

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.

Step 3:

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.

Step 4:

Season the filling with salt and pepper. Add breadcrumbs, cheese and parsley. Divide among the mushroom caps and bake for 25 minutes.

Step 5:

Allow mushrooms to cool slightly, then top each mushroom with arugula and drizzle the top with blue cheese dressing.