I have been loving warm and comforting meals lately, (so fall!) Nothing says fall eats like warm veggies & cheese or stuffed portobello mushrooms! Although I have been missing summer, today is a beautiful sunny day in Seattle so that is something to be thankful for. I knew it was supposed to be clear skies and sunny today so I moved away from my morning oats and made a green smoothie bowl (oh so summer!).
Back to warm and comforting fall eats.. I love quick and easy recipes for dinner, as I am sure you do too.. Go buy large portobello mushrooms, marinate a few veggies (heirloom tomatoes, basil, green onions) and then pop on top of the mushroom. Cook for 20-30 minutes and you have an easy veggie dinner.
What you need:
2 large portobello mushrooms
1 cup small heirloom tomatoes
1/4 cup green onions
1-2 cloves of garlic
1/4 cup diced mozzarella
- preheat the oven to 375
- Wash Portobello mushrooms and set aside. I use a damp paper towl or a mushroom brush
- Slice tomatoes, green onions and garlic, place in a bowl.
- add seasoning to veggies and place veggies on top of mushrooms
- bake for 15-20 minutes