4 large portobello mushroom caps
1 tbsp olive oil
1 c chopped onion
1 small red pepper, seeded & chopped
1/4 c chopped yellow sweet pepper
1/2 c finely chopped zucchini
2 cloves garlic, chopped
2 tbsp chopped sun dried tomatoes
6 kalamata olives, pitted and chopped
3/4 c seeded & chopped fresh tomatoes
2 tbsp pine nuts
1/2 tsp italian seasoning
1 tbsp chopped fresh basil
1/2 tsp coarse kosher salt
1/4 tsp fresh ground pepper, or to taste
- Preheat your oven's broiler. Clean the mushroom caps and remove the featherlike substance on the underside as well as the stem in the middle of the cap. Do this carefully, so you don't break the mushrooms. Lightly coat the mushrooms with olive oil, then place them on a cookie sheet and broil on both sides, 2 to 3 minutes on each side, or until they are soft. Remove from the oven and set aside. Turn off the broiler and preheat the oven to 350F.
- In a large skillet, saute the onion in the olive oil over medium heat until soft, 3 to 4 minutes. Add the peppers, zucchini, garlic, and sun dried tomatoes, and pine nuts, and continue to cook, stirring often, for 3 to 4 minutes. Add the Italian seasonings, basil, salt, and pepper.
- Carefully stuff the mixture into each mushroom cap, dividing the vegetables evenly among them, and bake for 15 minutes. Remove from the oven and serve.
** Lucas and I added cheese to the top about halfway through the cook time. (use vegan cheese of course!)
This recipe gets 5 out of 5 stars. Oh if you can't have pine nuts you can swap for cashews or no nuts. =) Use this as a base recipe and tweek it to your liking.
