The secret ingredient – these Lentil Bean Tomato Basil Harvest Snaps!
Grilled Stuffed Portabella MushroomsCourse: Main
Grilled portabella mushrooms filled with veggies and a lentil crisps for flavor that is out of this world!
2 portabella mushrooms
1/2 sweet onion
1/2 of a sweet pepper (yellow, red or orange)
1/4 cup chopped sun dried tomatoes
1 zucchini, diced
1 garlic clove, minced
1 t. each of dried basil and oregano
1/2 tsp salt
1/4 tsp pepper
3 cups of fresh spinach
1/4 cup of crushed tomato basil harvest snaps
- Dice onion, sweet pepper and zucchini. In skillet over medium heat, water sauté your onion and pepper for a few minutes. Add zucchini and garlic clove and continue to water saute until tender. Add in fresh spinach. Saute until just wilted. Remove from heat, stir in sun tried tomatoes, seasonings and crushed tomato basil snaps. Keep mixture warm.
- Prepare portabella mushrooms for grill. Wash and cut out middle stem. Brush both sides with small bit of oil and sprinkle with salt. Grill on grill pan for 7 minutes each side.
- After grilling, fill each mushroom with your reserved mixture!