These were delicious. The mushrooms give a really meaty texture so if you're still on the fence about going meatless I think this would be a great place to start.
Veggie Stuffed Mushrooms:
4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle on top
1 onion, chopped
1 bell pepper, chopped
2 carrots, chopped
2 cloves garlic, minced
1/3 cup bread crumbs
1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1/2 cup reduced fat shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
salt and pepper
Preheat oven to 400 degrees.
Heat a skillet over medium high heat. Add 1 tablespoon olive oil. When the oil is hot add the onion and bell pepper. Once the onion starts to brown add the garlic and carrots. Let everything cook for about a minute. The carrots still need to be pretty crunchy. Remove from heat and pour into a bowl.
Add the breadcrumbs, cheese, spinach, 1 tablespoon olive oil, and seasonings. Mix everything to combine.
Brush each mushroom cap with a little olive oil and begin to stuff them.
Once each mushroom is as full as you'd like it to be place them on a baking sheet and drizzle the top with a little more olive oil. Bake for 15-20 minutes and enjoy.