Bottega Cucina’s Veggie-Stuffed Portobello Mushrooms
- 3 to 4 large portobello mushrooms
- 1 cup bread crumbs
- 4 cups spinach, roughly chopped
- 1⁄ 2 cup celery, diced
- 1⁄ 2 cup white or red onions, diced
- 1⁄ 4 cup parsley, chopped
- 1⁄ 4 cup chiffonade basil
- 1⁄ 4 cup walnuts, chopped
- 1⁄ 2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper, to taste
Mix half the olive oil with balsamic vinegar. Coat mushrooms with oil and vinegar mixture and set aside. Combine remaining ingredients in a large mixing bowl and season with salt and pepper according to taste. Stuff mushrooms with mixture and place on a cookie sheet or a large baking dish. Cook mushrooms for 25 to 30 minutes in a preheated 350°F oven. For cheese lovers, melt cheese over the top for an added layer of flavor. Enjoy!
