Aug 15, 2008 1:26 pm US/Pacific
Summer Harvest Stuffed Portabellas
Who spends more at the grocery store - veggies or carnivores? Court and Lisa put it to a shopping test at Bel Air. This is one of the recipes they used to shop for their meals.
Summer Harvest Stuffed Portabellas by Raley's and Bel Air
1/2 cup zucchini
1/4 cup each: diced tomato, corn, minced red onion and Raley's Fresh Produce Diced Tri Pepper
2 tbsp. shredded Parmesan cheese
1 tbsp. California Sun-Dry Sun-Dried Tomato Spread
1/2 tsp. Morton & Bassett Italian Seasoning
1/2 tsp. garlic salt
2 large portabella mushrooms
DIRECTIONS
Prep time: 15 minutes, Cook time: 15 to 20 minutes
Stir together all ingredients except mushrooms in a medium bowl. Remove stems from mushrooms and scrape away gills with a spoon. Spoon vegetable mixture into mushrooms and grill over high heat for 5 minutes. Reduce heat to low and grill for 10 to 15 minutes more or until mushrooms and vegetables are soft.
Makes 2 main or 4 side dish servings.
Recipe may be doubled.
