Veggie Stuffed Mushrooms

Omit cheese for fully vegan

Servings: 4 mushrooms

• 4 portobellos mushroom caps

• 3 carrots diced

• 4 pieces of celery diced

• 2 small yellow onions diced

• ~3 cups spinach chopped

• 1/2 bunch of kale chopped

• 1tbsp EVOO

• 2tsp minced garlic

• 1 can Italian style diced tomatoes drained

• 1tbsp tomato paste

• 2tsp oregano

• 1tbsp white wine

• 1/2tsp crushed red pepper

• 1/2 cup diced shiitake mushrooms

Optional: 1/3 cup feta, mozzarella for topping

1. Preheat oven to 400 degrees

2. Prepare the mushrooms by taking a spoon and scooping out the insides of the mushroom caps and wash the tops

3. Add the EVOO to a skillet and warm

4. Add the onion, celery and carrots. Sautee for about 5 minutes stirring occasionally

5. Add the garlic, mushrooms, diced tomatoes, tomato paste, oregano, crushed red pepper and white wine and continue to sauté for another 6 minutes stirring often

6. Remove from heat and mix in crumbled feta (if using)

7. Line a cookie sheet with a non stick baking mat (or foil sprayed with nonstick spray). Add the mushroom caps and fill each one with veggie mixture

8. Top with mozzarella if using

9. Bake for 15-20 minutes or until cheese begins to brown