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    Home » 30 minutes or less

    Zucchini Stuffed Portobello Mushrooms

    Published: Jan 28, 2018 · Modified: Oct 12, 2019 by Alkaline Recipes with

    Jump to Recipe Print Recipe

    Zucchini Stuffed Portobello Mushrooms With Avocado Pesto.   Salads are really my favorite foods, but sometimes it is fun to get creative with the ingredients that you would typically find in a salad. These portobello mushrooms are stuffed with a simple combination of zucchini, artichokes and bruschetta and baked with herbs and spices. The flavor secret to this healthy and creative dish however, is the yummy avocado pesto which tops the zucchini mixture.  These mushrooms are perfect as a main dish, side dish or appetizer and are vegan, gluten free and dairy free.

    Zucchini Stuffed Portobello Mushrooms

    Zucchini Stuffed Portobello Mushrooms

    Alkaline Recipes
    Zucchini Stuffed Portobello Mushrooms are the perfect side dish or main course. Vegan, gluten free, dairy free.
    4 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 168 kcal

    Ingredients
      

    Mushrooms

    • 4 large portobello mushrooms
    • olive oil
    • salt pepper, granulated garlic

    Zucchini

    • 4 cups of shredded zucchini
    • 1 teaspoon sea salt
    • 12 oz of artichokes
    • 12 oz of bruschetta

    Avocado Pesto

    • 2 ripe avocados
    • ⅛ cup lemon juice
    • ¼ cup pine nuts
    • 1 teaspoon sea salt
    • ¼ cup olive oil
    • 1 cup fresh basil

    Instructions
     

    Mushrooms

    • Place mushrooms on baking pan with parchment paper to prevent sticking. Drizzle olive oil, salt, pepper and granulated garlic on mushrooms.
    • Bake for 30 minutes at 350

    Zucchini (Zucchini can be served hot or cold.)

      Hot

      • Stirfry zucchini and salt on high for 3 minutes. Drain water.
      • Add artichokes and bruschetta.

      Cold

      • Mix shredded zucchini, artichokes and bruschetta.

      Pesto

      • Blend all ingredients in high speed blender.
      • Remove mushrooms from oven. Spoon zucchini mix into mushrooms. Top with pesto and fresh basil.

      Nutrition

      Serving: 1gCalories: 168kcal
      Keyword portobello, zucchini
      Tried this recipe?Let us know how it was!
      Drizzle olive oil and spices on the portobello mushrooms.

      Drizzle olive oil and spices on the portobello mushrooms.

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      This yummy avocado pesto can be used on vegetables, salads, or as a dip

      This yummy avocado pesto can be used on vegetables, salads, or as a dip

      Stirfry zucchini and artichoke hearts

      Stirfry zucchini and artichoke hearts

      Add bruschetta

      Add bruschetta

      Spoon mixture into portobello mushrooms and top with pesto

      Spoon mixture into portobello mushrooms and top with pesto

      Zucchini Stuffed Portobello Mushrooms

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      More food photos here.

       

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