Stuffed Portabella Mushrooms

1. 1

   Rub the portabella mushrooms to remove dirt.

2. 2

   Chop stems & set aside.

3. 3

   Rub inside ribs out of mushrooms

4. 4

   Take a roasted ear of corn & remove kernels - set aside)

5. 5

   Do a very fine dice on the squash & zucchini - set aside

6. 6

   Dice or grate onions - they should be very fine)

7. 7

   Add 3 TBL EVOO to a hot skillet.

8. 8

   Immediately add chopped vegetables - chopped mushroom stems, corn, onions, squash, zucchini, garlic.

9. 9

   Do NOT season with salt yet.

10. 10

    When the vegetables become soft - drain in a colander - squeeze out as much liquid as possible

11. 11

    Return all veggies to the pan - add beaten eggs - stir - until the eggs are cooked - add the cheese & stir in 1 cup of the cheese & then the second until well combined

12. 12

    Stuff each mushroom & place each on baking pan.

13. 13

    Place in oven pre-heated to 350F & bake until the mushrooms darken & the cheese is bubbling

* Per serving · 4 servings · Values may vary.

No additional tips available.