We are very much a meat-eating household, but cutting meat out of a meal once a week or so is economical and saves some calories. I'm sure there are myriad other benefits I'm not aware of, so we have Vegan (fill in the day). I’m a protein junkie, so I can’t go without meat before or after strenuous activity – I get all waif-like – but we plan accordingly. On one particular Tuesday I dreamt up stuffed mushrooms. I’m not the first, I know, but these were a little special.
I love mushrooms for their Vitamin D, especially since Austin was very lacking in sunshine that week. I stuffed them with yellow squash and zucchini – good sources of fiber. Tomatoes bring Vitamin C to the party as well as Lycopene, which fights free radicals. What I’m saying here is that this was a nutrient-rich meal.
Here’s what you’ll need:
1 TBSP coconut oil
1 TBSP olive oil
4 large portabella mushroom caps
¾ cup onion, finely chopped
1 zucchini, chopped
1 yellow squash, chopped
1 can Ro-Tel tomatoes with garlic and oregano, drained
2 cloves garlic, crushed
½ TBSP Italian herb blend (I use Penzey’s)
2 TBSP fresh basil, chopped
Preheat oven to 375 degrees. Brush the olive oil on the inside of the mushrooms and bake for about 10 minutes. Remove from oven and set aside.
Heat coconut oil in a large skillet. Add onion and cook until translucent. Add zucchini and yellow squash and sauté until tender. Add tomatoes, garlic and herb blend and let simmer until most of the liquid is gone. Remove from heat and stir in the basil and salt and pepper to taste. Carefully spoon the vegetable mixture into the mushrooms. Return to oven for 5 minutes, just to unify the flavors. Serve hot.