HOLISTIC CHEF EDDIE'S TIP OF THE DAY #66

Check out this wonderful recipe, STUFFED PORTABELLO MUSHROOMS.  It is really a crowd pleaser.  I, for one, love mushrooms in any shape or form.  When I was a vegan, I use to prepare Portabellos frequently because they were so meaty and filling and reminded me of steak.  They are rich in Vitamin B6, minerals and support your immune system.  I usually like to peel off the top layer of the mushroom and remove the gills with a spoon in a scraping motion.  You really don't have to do this but it is essential in this recipe since you are creating a well for the filling to sit.  Serve Stuffed Portabellos with a salad and main course.  You will love it.

     STUFFED PORTABELLO MUSHROOMS

4 very large Portabello Mushrooms, no cracks
Extra Virgin Olive Oil Spray
1 small Sweet Onion, diced
2 cloves Garlic, minced
2 medium size Zucchini, grated
2 medium size Yellow Squash, grated
1 Roasted Red Pepper, chopped
1 teaspoon fresh Thyme
1/4 teaspoon Black Pepper
1/2 teaspoon Salt
2 Tablespoons Extra Virgin Olive Oil
1 cup shredded Mozzarella Cheese (or a substitute that is Vegan) and more for the top of the mushrooms

1)  Carefully peel the skin off the top of the mushroom, remove the cap, and scrape the gills, again carefully, with the top edge of a spoon.  Liberally spray both sides with Olive Spray and place on a sheet pan in a 350 degree oven for 15 minutes.  Remove and set aside.
2)  Heat 2 Tablespoons Extra Virgin Olive Oil in a large skillet over medium heat.  Add the onion and cook until translucent.  Add the Garlic and stir to combine for only 30 seconds.  Add the Zucchini, Yellow Squash, Roasted Red Bell Pepper and Fresh Thyme.  Season with Salt and Pepper and cook the mixture for 10-15 minutes on low heat until tender and but firm.
3)  Remove the mixture and pour it into a strainer to remove the excess liquid.  Let cool.  When cool, mix in one cup of Mozzarella Cheese and create 4 equal mounds on each one of the mushrooms.  Sprinkle some extra cheese on top and bake in a 350 degree oven for 10 minute until the top layer of cheese browns.  Serve hot with a salad or a complete dinner.  You'll love it. 

NOTE:  Using fresh or dried thyme with mushrooms really brings out a level of flavor that is sublime.  Enjoy!!