At least twice a month, I make stuffed mushrooms. They are super easy to make, flavorful and perfect for a busy weeknight meal. You can really change up the flavor by using different cheeses, vinegar, spices and veggies for the stuffing. If you need some meat in your mushroom, sausage could also be a great addition. Personally, when I make stuffed mushrooms I like to pile in lots of cheese and veggies. For a side I may do a fresh salad or whole grains to make a more complete meal.
Easy Stuffed Mushrooms
2 portobello mushroom caps
2/3 c reduced fat feta cheese (I used Athenos reduced fat tomato and basil feta cheese)
1/2 teaspoon dried or fresh chopped basil
6 grape tomatoes, sliced
Drizzle of balsamic vinegar
Preheat oven to 350 degrees F. Remove stems from mushrooms and rinse clean. Place upside down on a cooking sheet. Distribute cheese, basil, and sliced tomatoes evenly between each mushroom cap. Drizzle balsamic vinegar over feta mixture to taste. Bake in oven at 350 degrees for approximately 15 minutes or until mushroom caps are soft.