Veggie-Stuffed Mushroom Caps

A nice dish to serve as either a main dish or a side dish. In this photo, the stuffed Portobello cap serves as a main dish with a side of cauliflower casserole. A healthful alternative to a meat dish.

VEGGIE STUFFED MUSHROOM CAPS

Ingredients

2 large Portobello mushroom caps

½ large yellow onion, minced

2 cloves garlic, minced

¼ cup of your favorite salsa (if too chunky, mince slightly)

¼ cup salt-free breadcrumbs

Ground black pepper to taste

1/8 teaspoon oregano

3 to 4 button mushroom caps, minced

Directions

1. Scoop Portobello mushroom caps, removing gills and stems

2. Mince stems and gill and put into a medium bowl

3. Add minced button mushroom caps to bowl

4. Add onion, garlic, salsa, breadcrumbs, pepper, and oregano.

5. Mix well

6. Stuff the Portobello caps with the mixture.

7. Place on a parchment lined baking tray. Sprinkle with a pinch of the breadcrumbs.

8. Bake in a 350 degree oven for 20-25 minutes or until done.

Serves 2.