It's A Bit Stuffy In Here

“It’s A Bit Stuffy In Here”-Stuffed Portabello Mushroom Caps I thought it would be nice to revisit another old recipe of mine and change it up a bit. My Sous Chef, Lisa, helped create a newer version of my stuffed mushrooms. For those of you on the Zone Diet, this is a great recipe for you!

ingredients

2 Large Portabello Mushroom Caps
3 Cups Frozen Spinach
1/2 Cup Goat Cheese
1/2 Large Yellow/White Onion
Onion/Garlic Powder (to taste)
6 Gardenburger Veggie Meatballs
2lb package Zucchini

directions

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For Zucchini:
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1. Slice zucchini very thin (either with a mandolin or a knife)
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2. Spread out zucchini on a baking sheet and lightly season with onion and garlic powder (make sure zucchini do not overlap)
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3. Set oven on convection , and bake until crisp but not burnt (may take a few baking sheets to cook all the zucchini)
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For Stuffed Mushrooms:
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1. Microwave mushroom caps for about a minute or two to soften – set aside
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2. Microwave veggie meatballs for about 30-45 seconds to soften – set aside
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3. Saute onions and spinach
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4. Add goat cheese to onion and spinach mixture
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5. Fill mushroom caps with onion, spinach, and goat cheese mixture. Top with sliced veggie meatballs
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6. Bake in oven at 350 for 20 minutes