Overstuffed Portobello Mushrooms

One of these is a really good-sized and satisfying portion and only about 180 calories!  There was no meat in the original recipe, but I think I would add a bit of seasoned sausage for a little bit more oomph.  Going meatless?  Still really good.

Before Oven

 Overstuffed Portobello Mushrooms

4 large portobello mushrooms, plus one extra for filling.
1 t. olive oil
1 zucchini, chopped small
1 red pepper, chopped small
1 medium sweet onion, chopped small
1 T. minced garlic
1 T. balsamic vinegar
1 medium tomato, chopped
Handful of fresh basil or a  2 t. dried
1/2 c. shredded parm cheese
1/2 c. italian bread crumbs
salt/pepper to taste
Optional:  1/2 lb. seasoned pork sausage (like Jimmy Dean's ground sausage), cooked.

Baked

Remove the stems from the mushrooms, clean them, and scrape out the gills.  Chop the extra mushroom.  

Add the mushroom, red pepper, onion, olive oil, and balsamic to a large skillet.  Saute until onions are translucent.

Add the zucchini and saute some more.  Add the garlic and optional cooked sausage.

Remove from heat and put in a bowl.  Stir in the tomato, bread crumbs, and cheese.

Pile the mixture in the 4 mushroom caps and bake at 375 degrees for 15-20 minutes.