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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
Serves 6

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Ready In: 70 Minutes

Prep Time: 35 Minutes     Cook Time: 35 Minutes

Ingredients
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Directions
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.