Bottega Cucina’s Veggie-Stuffed Portobello Mushrooms

Bottega Cucina

  • 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!