About the Recipe
A great vegetarian option.
4 large portobello mushrooms, stems removed
1 large red bell pepper, chopped
1 large zucchini, chopped
1 large onion, chopped
2 cloves garlic, minced
1/2 cup cashews, chopped
1/4 cup breadcrumbs (regular or gluten-free)
1/4 cup grated parmesan cheese
1 tsp dried basil
Salt and pepper, to taste
2 tbsp olive oil
Preheat grill to medium heat.
In a large bowl, mix together the red bell pepper, zucchini, onion, garlic, cashews, breadcrumbs, parmesan cheese, basil, salt, pepper and olive oil.
Stuff the mixture into the portobello mushroom caps, packing it tightly.
Place the stuffed mushrooms on the grill and cook for 10-12 minutes, turning occasionally, until the mushrooms are tender and the stuffing is golden brown.
Serve hot. Enjoy!