Stuffed Mushrooms
Stuffed Mushrooms with spinach, zucchini, and herbs—tender portobello caps filled with a flavorful veggie mixture, perfect for emotional eating during tough times.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Parchment paper
- Skillet
- Spatula
- Spoon
Ingredients
- 6 med/lg portabella mushroom caps (stems removed)
- 1 zucchini (diced)
- 1/2 cup yellow pepper (diced)
- 1 med red onion (diced)
- 4 cloves garlic (minced)
- 1 tsp Bragg’s Liquid Aminos or low sodium soy sauce
- 1 T Mrs. Dash Salt-Free Garlic & Herb seasoning
- 1/4 cup water (to wilt spinach)
- 3 cups organic baby spinach
- 1/2 cup grape tomatoes (chopped)
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