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Baked Stuffed Mushrooms

By Chef Sean Ruddy
Yield: 1 servings

1 each Portabella Mushroom
For the marinade:
cup Balsamic Vinegar
cup Extra Virgin olive Oil
Cup Fresh Basil (chopped)
1 pinch Pepper

For the stuffing:
1 Tbsp. Extra Virgin Olive Oil
1/8 cup Red Onion (diced)
cup Zucchini (diced)
cup Buttrnut Squash (diced)
cup Roasted Red Pepper
2 Tbsp. Panko Breadcrumbs
2 Tbsp. Feta Cheese (crumbles)
1 dash Pepper

  1. Clean the inside of the mushroom (removing the veins) with a spoon
  2. Place mushroom in marinade for at least 1 hour
  3. In a saute pan, using 1 Tablespoon of olive oil, cook the peppers, veggies and onions
  4. Add veggies to breadcrumbs and feta cheese and stuff in bottom of mushroom
  5. Bake in 350 degree oven for 10 minutes

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