Brush olive oil on the outside of the mushroom.
Stuff the mushrooms with the filling.
Cut the peppers in half length wise, so that you have eight 1 1/2 inch strips.
Remove the veggie stacks to individual plates, or a platter.
So Big Daddy ate every bite, then we told him our little secret. He didn’t miss the meat at all.
Be it vegetarian or omniivorous (I’m pretty sure I just used ominivorous incorrectly), this portabella is so not boring!
½ cup Onion, minced
1/3 cup Green pepper, small dice
¼ cup Celery, small dice
1 Garlic clove, minced
12 oz. Veggie Ground Chicken (about half of the package), *or ground chicken, ground turkey, or mild Italian sausage
1/2 tsp Italian seasoning
¼ tsp Sage
¼ cup Fresh bread crumbs (1 slice of sandwich bread)
½ cup Grated Parmesan cheese, divided into two
4 Portabella mushrooms, stems and gills removed
1 Large bell pepper, red, yellow or orange, cut each bell pepper into 4 strips. If the bell peppers are small, use 1 1/2 peppers.
1 1/2 Zucchinis, cut the zucchini length wise ¼ inch thick slices, then cut the slices cross wise to get 8 slices. Cut the peel off of the outside slices.
1/3 cup Olive oil
Salt and pepper to taste
3 Tbsp Pesto, store bought is fine
Balsamic glaze for garnish
- In a medium skillet over medium heat, sweat the onion, green pepper, celery and garlic, in a couple of teaspoons of olive oil for about 3 minutes.*If you are using real ground chicken, ground turkey, or mild Italian sausage, add that to the skillet as well.
- When the veggies are soft and the onions translucent, add the Veggie Ground Chicken (Veggie Ground Chicken is already cooked, so you just need to heat it), Italian seasoning, sage, salt and pepper to the skillet, stir in the bread crumbs and ¼ cup of the Parmesan cheese.
- Brush olive oil on the portabella mushrooms, bell pepper and zucchini, and season with salt and pepper to taste.
- Fill the mushrooms equally with the stuffing.
- Grill the stuffed mushrooms, bell pepper and zucchini over medium to medium low heat. The stuffed mushrooms will grill about 10 minutes just on the one side. The bell peppers and zucchini should be turn after about 3-5 minutes and cooked about 3-5 minutes more. The veggies should still have grill marks and still be firm. Remove the mushroom and veggies to a sheet pan. Cut the peppers in half lengthwise to get eight 1 1/2 inch strips.
- To stack the veggies on the stuffed mushrooms, first place 2 slices of zucchini on top of each the stuffed mushroom.
** You can add some crumbled goat cheese between the layers of veggies it you like.
7. Top the zucchini slices with the pesto and ½ of the remaining Parmesan cheese.
8. Place 2 strips of bell pepper on top of the zucchini sprinkle with the remaining Parmesan cheese.
9. Leave the veggie stacked mushrooms on the sheet pan and put that back on the grill for about 5 minutes, just to heat through.
10. Remove the mushrooms carefully to individual plates, or to a platter, and drizzle with just a little Balsamic glaze.
Serve with Pesto and Goat Cheese Crostini.
PESTO AND GOAT CHEESE CROSTINI
1 loaf Ciabatta bread, or a baguette, slice about ½-3/4 inch thick
Store bought pesto
Goat cheese, crumbled
- Spoon just a little pesto over each slice of bread ( don’t over do it, pesto is quite strong in flavor)
- Sprinkle the crumbles of goat cheese over the pesto.
- Either bake in a 375 degree oven for 5-7 minutes, or put on the grill for 3-5 minutes.