Portobello Mushrooms Baked with Sundried Tomatoes, Broccoli & Cheese

IMG_2110.jpg

I’m obsessed with mushroom anything! I had some portobello mushrooms, broccoli and sundried tomatoes laying around so why not make stuffed mushrooms!! Stuffed mushrooms are quick, easy and filling! Check out the recipe below.

Ingredients

  • 2 portobello mushroom caps
  • 4 ounce of shredded cheese (I used cheddar)
  • 2 tablespoons sundried tomatoes
  • 2 heads of broccoli, chopped
  • Salt and pepper

Directions

  1. Preheat oven to 400 degrees.
  2. Remove the stems from the mushroom caps and scrape out with a spoon.
  3. Spray both sides of the mushroom with cooking spray or a bit of olive oil on a paper towel and set the mushrooms onto a baking sheet.
  4. Finely chop the sundried tomatoes and broccoli and add ingredients them into each mushroom cap.
  5. Sprinkle a decent amount of cheese on both.
  6. Bake for 15 minutes and remove them from the oven and season with salt and pepper.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s