This colorful dish is a mushroom lover’s delight, and is full of Italian flavors. While these may look fancy, they can be a great everyday main dish. This makes two large, stuffed mushrooms, but it can easily be doubled or tripled to serve more people.Print
Above: The two mushrooms with their stems snapped off. The dark brown areas are the gills, which will be scraped out in step 1.
Above: This shows the mushrooms with the gills scraped out and the slices from the bottom. The slicing off at the bottom allows the mushrooms to sit flat and also, after chopped, add flavor to the filling.
Above: This is showing the bottom of the mushrooms after each is sliced.
Above: I like to keep the vegetables chopped or cut into small pieces for this recipe. This shows the onion, mushrooms (sliced from the bottoms, then chopped), the zucchini, tomato, and yellow bell pepper.
Above: The chopped spinach, garlic, basil, dried Italian seasoning, and white cannellini beans.
Above: This shows the frying pan of vegetable filling and how there should not be any water in the bottom when done cooking.