Get ready for a summer explosion of flavors. Skip the pizza crust and opt for a big, meaty mushroom instead. You’ll not only save calories and carbs (and keep it gluten-free), but you’ll be getting a ton of health benefits like copper, selenium and B-6, which is extremely versatile because it’s involved in more than 100 chemical actions throughout your body. It helps metabolize amino acids, produces neurotransmitters and supports your immune system. 
Bruschetta Stuffed Portobello Mushrooms
- Prep Time : 5 minutes
- Cook Time : 20 minutes
- Rating
- Yield : 4
Ingredients
Instructions
1. Preheat oven to 375 degrees.
2. Blend prepared bruschetta (Trader Joe's brand is fantastic) with basil leaves spinach, garlic clove, salt and pepper.
3. De-stem the portobellos. Spoon mixture inside and spread evenly. Top with cooked chicken cubes.
4. Spoon 1/2 tablespoon of bruschetta on top of each. Sprinkle with a few basil and spinach leaves. Add cheese, if desired (laughing cow, fresh mozzarella, feta or goat).
5. Bake for 18 minutes or until mushroom is soft. Drain liquid.
6. ENJOY!
(1 votes, average: 5.00 out of 5)
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