Photo: ©Natalie Lewis

Mediterranean Stuffed Portobello Mushrooms

BY MAGAZINE COLUMNIST NATALIE LEWIS

I love a one-stop-shop kind of meal. The ones where you can grab flavor, nutrients and substance all in one quick swoop!

These mushrooms could certainly be used as a side, or plopped on top of a bed of greens, but I like to use their full potential as a complete meal by themselves. What I love most about portobellos is they have that hearty and beefy texture that fills you up without giving you a total food hangover – and they make for a great meat substitute. The stuffing options are end-LESS, so let your imagination take over.

I refrained from using breadcrumbs in this recipe to cut back on the unnecessary carbs and calories, however if the loosely piled interior offends you feel free to throw some in the mix to help create a consistency that holds the mixture neatly together. (Personally, I like my stuffed mushrooms more on the wild side.)

Mediterranean Stuffed Portobello Mushrooms

2 portobellos, inside gills scooped out
1 small zucchini, diced small
1/2 small onion, diced small
1 large garlic clove, minced
2-3 sundried tomatoes, sliced
1/3 cup low-fat feta cheese
Fresh parsley, chopped
1 tbsp olive oil
kosher salt and pepper

Prepare mushrooms Preheat oven to 400 degrees. Brush portobellos with olive oil and season with salt and pepper. Pre-bake portobellos for about 10-15 minutes on each side. (Line your baking tray with foil as your mushrooms will lose a lot of liquid while cooking).

Start the filling While the mushrooms are in the oven, add a small spoonful of olive oil to a medium sauté pan and cook onions and zucchini until onions become soft and translucent. Add garlic and continue to cook for about 2-3 minutes longer. Remove from heat.

Mix filling ingredients In a small bowl, combine zucchini mixture with sundried tomatoes, cheese, parsley and salt and pepper.

Fill and finish Remove mushrooms from oven and fill portobellos with mixture and top with a spoonful of feta cheese. Increase oven to broil and return stuffed mushroom to oven for about 5 minutes or until feta topping is browned.

Enjoy more of Natalie’s delicious recipes, gorgeous photographs and engaging writing at the Daily Crave. And if you’re lucky enough to live in Northern New Jersey and need catering, personal chef services or group cooking lessons, look no further than Chef Natalie Lewis.

© 2011, The Magazine of Yoga, LLC.