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
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
Drizzle olive oil and spices on the portobello mushrooms.
This yummy avocado pesto can be used on vegetables, salads, or as a dip
Stirfry zucchini and artichoke hearts
Add bruschetta
Spoon mixture into portobello mushrooms and top with pesto
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