Stuffed with what, I guess you are saying!!!! 🙂 OMG!!! I did dat!!! 🙂
These mushrooms were so good… I had it for lunch the next day!!
Let me “layer” it out for you! FIRST I grilled zucchini, sliced thin. Now don’t grill them too long… you don’t want to loose your texture and nutrients. Grill no more than 2 mins on each side. Then place them to the side. In the same pan, sauté some chopped white onions and green bell peppers, mixed, sauté them for about 3-4 mins. Place to the side. Now… comes the Portabellas! [after its been washed and clean, of course] In a large skillet, place mushrooms in the skillet, stem side down. Grill for at least 5 mins. Flip mushrooms over and start layering your filling. I layered the sliced zucchini, 2 strips on each side. Then I layered the sautéed onions and bell peppers. Placed 1 slice of Provolone cheese on each mushroom cap, topped with it with sliced purple onions!
Now in the meantime, I broiled slices of Tilapia in the over for 12 mins. I prepared my Tilapia by marinating it in lemon juice, then lightly seasoning it with salt, pepper, garlic and seasoned salt! put the oven on 415 degrees and let it do its thing!!
After the mushrooms are ready, slice up a firm but tender tomato and peel off leafs of lettuce from the iceberg family! place about 2 leafs of lettuce on the plate, top it with 2 slices of tomatoes, then place the grilled stuffed mushroom on top! Take out your Tilapia and put it on the plate… and wahhhllaaa!! There you have it! the best veggie dinner on this side of the Mason Dixie line!!!
This was my leftovers for lunch the next day!!!
A Stouffers Mac N’ Cheese frozen dinner with a side of my delicious stuffed mushrooms from the night before!!
The Kitchen Knook 