I am no vegetarian by a long shot! It is hard for me to imagine a meal without some kind of animal based protein. Snack or side dish, yes, but not a main course. Unfortunately, meat is expensive. It’s also where a lot of calories start stacking up against you. Now, I’ve read that going vegetarian even as little as once a week can make a big difference to both your wallet and your body. In an effort to save money and treat my body better, I decided to experiment with a vegetarian dish to see if it might stick.
Mushrooms are a well known substitute for meat. Not only are they hearty, some even say the texture of a mushroom is like that of meat. Imagine biting into your favorite burger. Can you taste that tender juiciness? Yeah, it’s kind of like that. With the right marinade, you can even get a mushroom to almost taste like a well seasoned steak.
So am I convert? No, not really, but this is definitely a recipe I’ll keep for Lent!
Stuffed Portabella Mushroom Sliders
- 8 oz package of “slider” portabella mushroom caps, stems removed and diced small
- 1 tomato, seeded and diced small
- 1 small zucchini, diced small
- 1 tbsp chopped fresh Italian Parsley
- 2 tbsp plain Greek yogurt
- 1/4 cup favorite blend of shredded Italian cheese
- salt and pepper to taste
- Pre-heat oven to 375
- After removing stems, degill mushroom to make more room for the stuffing. Discard gills
- In a bowl, combine tomato, zucchini, mushroom stems, parsley, and half of the cheese. Season with salt and pepper and toss to combine.
- Add yogurt and fold mixture until all the vegetables are coated.
- Fill each mushroom cap with veggie mixture
- Place stuffed mushroom caps on a parchment or foil lined baking sheet
- Bake until the mushrooms are tender and the filling is heated through, about 20-25 minutes
- Serve sprinkled with remaining cheese.