Balsamic Tomato Stuffed Portobello Mushrooms

Balsamic Tomato Stuffed Portobello Mushrooms

Balsamic Tomato Stuffed Portobello Mushrooms

4 large portobello mushrooms

1 shallot

2 cloves of minced garlic

1 28 oz can diced tomatoes

4 Tbsp balsamic vinegar

2 small zucchini or 1 large

1/4 cup bread crumbs (gluten free)

olive oil

pine nuts

juice of half of lemon

Saute shallot, garlic, and zucchini until soft. Add Tomatoes and balsamic vinegar. Cook until tomatoes are reduced down and thickened. Remove stems from mushrooms, place gill side up. Fill mushrooms with filling and cook in 350 degree oven for 30 minutes. Place a few pieces of your favorite gluten free bread in a food processor and grind. Place bread crumbs in a skillet with a teaspoon of olive oil and pine nuts. Toast up bread crumbs and pine nuts until golden. Sprinkle on top of mushrooms when you pull out of the oven. Sprinkle with lemon juice and top with parsley.

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2 Responses

  1. I wish I had this right now! 🙂

    • Thanks so much Kelly! It was really tasty. Let me know if you make it.

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