In my seemingly-lifelong quest to become healthier (I guess that's not a bad thing), I have gathered a few favorite healthy recipes. This is one of those that originally came from the Hungry Girl blog and one of the cookbooks. I've altered it a bit and have made it yummier, I think. But objectively it is definitely more garlicky than the original. You could make them as a side, but I like to make both just for me and they are the main course and the side dish all in one.
Ingredients:
2 large portobello mushrooms
1 zucchini or yellow squash
1 Tbsp finely chopped onion
1+ tsp minced garlic
2 laughing cow cheese wedges (I like herb/garlic, but the swiss would work, too)
Salt
Pepper
Garlic salt
Grated Parmesan cheese
1 zucchini or yellow squash
1 Tbsp finely chopped onion
1+ tsp minced garlic
2 laughing cow cheese wedges (I like herb/garlic, but the swiss would work, too)
Salt
Pepper
Garlic salt
Grated Parmesan cheese
Directions:
- Preheat oven to 375° F.
- Clean mushroom tops, cut out stem (save stem), dry tops.
- Finely chop stems, onion, and squash
- Mix chopped veggies, cheese wedges, garlic, some parmesan cheese, and spices.
- Spray tops and bottoms of mushroom tops with non-stick spray
- Place mushroom tops on piece of foil
- Stuff with veggie/cheese mixture.
- Sprinkle with parmesan cheese.
- Sprinkle with extra salt and pepper if desired
- Put piece of foil over the top and seal edges well.
- Bake for 25 minutes or until mushroom is soft.
- Allow to cool for several minutes.
- Carefully cut open foil packet and serve.
