Stuffed Portobellos

INGREDIENTS:


4 large Portobello mushrooms

1 tsp olive oil

1 zucchini, chopped

1/2 Spanish onion, chopped

1 tbsp fresh minced garlic

1 tbsp balsamic vinegar

1 medium tomato, chopped

2 roasted red peppers, chopped

Handful fresh basil leaves, chopped

1/2 cup whole-wheat bread crumbs

1/2 cup Parmesan or Romano cheese

Sea salt and ground black pepper, to taste

INSTRUCTIONS:



ONE: Preheat oven to 375°F.

TWO: Remove stems from mushrooms and set aside. Clean mushroom tops and set upside down on a work surface.

THREE: Heat oil in a medium skillet. Chop mushroom stems and add to skillet with zucchini, onion, garlic and vinegar. Sauté for about 5 to 7 minutes, until onion and zucchini start to soften. Add tomato and roasted peppers and heat through, about 2 minutes. Remove mixture from heat and transfer to a bowl. Stir in basil, bread crumbs and cheese. Season with salt and black pepper.

FOUR: Fill mushroom tops with vegetable mixture and bake for 15 minutes or until mushrooms look tender and cheese is slightly melted.