Stuffed Portabella Mushrooms Recipe - What's for Dinner
A sautéed mix of onions, zucchini and eggplant blend with breadcrumbs, Romano cheese and fresh parsley to stuff lightly baked portabella mushrooms.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at whatsfordinner.com.
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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