Stuffed Portabella Mushrooms for a Meatless Monday Dinner

Recently I had a delicious stuffed portabella mushroom at 

at a UClub lunch. 

And although that portabella mushroom was much too large

for me to finish, I wanted to recreate that recipe.

I was on a mission.

 I even paired the portabella mushroom with a wild rice pilaf.

Can't you just feel the healthy?

And by the way, 

I read a piece today on the Huff Post that suggested 

that it isn't eating homemade foods that will lead to longer lives

(as much as ten years),

but cooking those homemade foods that will.

So, if you want to live longer, healthier lives,

get in the kitchen and cook!

 The ingredients for three stuffed portabella mushrooms :

2 tablespoons minced red bell pepper

the stems of the portabella mushrooms

2 tablespoons minced red onion

1 rib celery, minced

1/4 summer squash, minced

1/4 carrot, minced (not shown)

1 large clove garlic, grated

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon salt

1/2 cup Panko bread crumbs

3 tablespoons Extra Virgin Olive Oil

1/4 cup Parmiginao Reggiano

1/2 cup grated mozzarella cheese

 While I sauteed the veggies for the stuffing,

I drizzled some olive oil on the gills of the portabella mushrooms

and placed them in a 450 degree toaster oven for about 10 minutes.

 I added the Panko bread crumbs to the mix.

These sauteed for about ten minutes.

Then we tossed them with the cheeses and decided that 

we had a winner.

 The melted cheeses helped the toppings to stick together.

These went back into the toaster oven for about 15 minutes.

 The decision?

This is a keeper!

Even the uber-picky Mr. Foodie liked this dish.

 Oh, and we had entertainment while dining.

Cats and their catPads.