Veggie Stuffed Mushrooms
- 1 medium zucchini, quartered
- 2 bell peppers, diced into 1/2 inch pieces
- 1 C cherry tomatoes, quartered
- 1/2 lb. ground Italian sausage
- 1 T minced onion
- 1/2 tsp. minced garlic
- 1 tsp. basil
- 1 tsp. oregano
- 4 slices fresh mozzarella cheese
- 4 portabella mushroom caps
Begin by washing the mushroom caps. To do so, remove the stems, scrape out the gills and clean with a damp paper towel. Place the mushroom caps facing upwards on a lightly greased cookie sheet. Season with garlic, salt and pepper. Then, bake at 400 for 5-10 minutes. Remove from the oven and carefully scoop out the liquid pooling in the mushrooms.
Meanwhile, brown the ground Italian sausage (we used turkey sausage) until cooked. Add the diced zucchini, bell peppers and cook for 5-7 minutes until veggies are crisp tender. Add the diced tomatoes in the last 2 minutes of cooking. Season with basil and oregano.
Fill each mushroom cap with the veggie filling.
Top each with a slice of cheese and return to the oven, cooking for 10-12 minutes until the mushrooms are tender and the cheese is melted.