Happy Sunday! This recipe is a version of one that I made for a fall get-together. I ended up making a recipe up from scratch because most recipes I found called for meat or too heavy on the breadcrumbs or didn't have enough veggies for my liking. I need to get my daily quota of 15 servings ;) So I sort of took a little bit from here, and there and came up with this. I hope you enjoy. It is quite festive with red and green being predominant colors and delicious!
4 large portabella mushrooms or 12-15 small ones
2 small zucchini
1 red pepper
Herbs de Provence
1 clove of garlic
*For an added kick use hot chili oil
First, chop the zucchini and red pepper. Then take out the stem of the mushroom cap. Chop finely.
Next, saute the garlic and the chopped zucchini, red pepper and stems of the mushrooms with the herbs de Provence. Cook for about 10 minutes.
Then, put the caps into a large baking pan with olive oil on the bottom. Add a little oil to the middle of each cap and stuff them with the sauteed vegetables.
Put them in the oven at 375 for 30 minutes.
Once the juices are coming out of the caps, top with parmesan cheese and put back in for another 5 minutes.
Take out and enjoy!
I couldn't just pick one apron today! So here are my 5 fabulous and frilly choices.