I was hosting bunco last night at my house so I wanted to have a few healthy appetizers to serve. I filled these mushrooms with as many vegetables as I could and they were delicious. I will make many versions of this using my summer CSA share.
2 10oz packages baby bella mushrooms (or mushrooms of your choice)
1 TBSP Olive Oil
6 green onions, chopped
2 zucchinis, chopped
3 cloves of garlic, minced
1 red pepper, chopped
1 tsp dried oregano
1 tsp dried basil
Himalayan Pink Salt and Pepper to taste
4 slices of cooked Applegate Turkey bacon, chopped
2 large leaves of kale, cleaned, removed from stalk, and chopped
2 roma tomatoes, chopped
1/2 cup gluten free panko bread crumbs
1/2 cup gruyere cheese, grated
1/4 cup fresh parmesan, grated (more to top them if you would like)
Preheat oven to 350. Clean the mushrooms and remove the stems. Dice the stems and add them to a large saute pan with the olive oil on medium heat. Add the zucchini, onions, peppers, garlic, and seasonings and saute for about 6 minutes.
Add the kale and cook another 3-4 minutes. Remove from heat
Add tomatoes, cheese, cooked turkey bacon, and bread crumbs and stir all together.
Gently stuff each mushroom as much as you can and leave a mound at the top. Top with a little more cheese if you would like too. Bake uncovered for 12-15 minutes or until cheese is melted.
I had stuffing leftover and will use it in another way or make more mushrooms. I think this stuffing would be great as a crepe stuffing, a large portabella stuffing and then grilled, jalapeno stuffing, and so on. Get creative. Use what veggies and cheese you have. You could use a hot pepper instead of a red pepper for heat, use spinach instead of kale, white onion instead of green, seafood or turkey pepperoni, sausage, or regular bacon instead of turkey bacon and so on. Remember to experiment and have fun in the kitchen. I make things up as I go and change them every time.
Keep checking my facebook page for recipes, ideas, and motivation. www.facebook.com/leanbydrea