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21DMR

21 DMR STUFFED BAKED PORTOBELLO MUSHROOMS

21dmr

Preheat oven to 350 degrees. 1. Season veggies and sauté until crisp‐tender. 2. Add meat, if using, and sauté until cooked. 3. Stir in artichokes, if using. 4. If substituting beans for meat, mix in. 5. Stir in basil. 6. Fill mushroom tops with mixture. 7. Cover with the jar of sauce, using two jars if needed. Cover dish tightly with lid or foil. 8. Bake for 40 minutes, or until mushrooms look tender.
4 large Portobello mushrooms 1 tsp olive oil 1 zucchini 1 red pepper, chopped 1 onion, chopped 2‐3 cups spinach 1 can artichokes, chopped (optional) 1 clove fresh minced garlic 1 tbsp balsamic vinegar 1‐2 jars good tomato sauce, no sugar 2 pounds ground meat of choice, or a can of beans of choice Handful of fresh basil Preheat oven to 350 degrees. 1. Season veggies and sauté until crisp‐tender. 2. Add meat, if using, and sauté until cooked. 3. Stir in artichokes, if using. 4. If substituting beans for meat, mix in. 5. Stir in basil. 6. Fill mushroom tops with mixture. 7. Cover with the jar of sauce, using two jars if needed. Cover dish tightly with lid or foil. 8. Bake for 40 minutes, or until mushrooms look tender. Sea salt and ground black pepper, to taste

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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