Veggie Stuffed Portobello: Health Interventions in Nutrition

Veggie Stuffed Portobello

Mushrooms are a good source of vitamins, including B vitamins, vitamin D, and minerals like selenium, copper, and potassium. Mushrooms also are high in fiber and been shown to have anti-cancer and anti-imflammatory effects. Plus they are hearty and can be used in a variety of dishes and as a meat substitute.

Ingredients:

4 Large Portobello Mushrooms

1 can tomato sauce

1 tsp olive oil

1 tbsp diced garlic

1 can chopped mushrooms

1 cup raw baby spinach

1 small jar roasted red peppers

1 small red onion chopped

Preheat oven to 350 degrees. Remove the stems and clean inside of portobello mushrooms. Lay top down on a baking sheet. Rub mushrooms with olive oil. Spoon 3-4 tbsp tomato sauce into the mushroom. Sprinkle garlic on sauce. Then top with baby spinach, mushrooms, roasted red peppers and onions. Drizzle with a little olive oil. Bake for 25-30 minutes.

Enjoy!

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