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Overflowing Stuffed Portobellos

Erin Bergsma
  • minutes
  • Serves 4

INGREDIENTS

1 handful

Basil, fresh leaves

1 tbsp

Garlic, fresh

4

Portobello mushrooms, large

1/2

Spanish onion

1

Tomato, medium

1

Zucchini

1 tbsp

Balsamic vinegar

2

Red peppers, roasted

1

Sea salt and ground black pepper

1 tsp

Olive oil

1/2 cup

Whole-wheat bread crumbs

1/2 cup

Parmesan or romano cheese