I mentioned before but Matt and I have really been trying hard to stick to a vegetarian diet and incorporate more whole foods and vegetables into our meals. For the most part we have tried to avoid red meat, chicken and pork. Matt has been stricter about it than me, I occasionally have to indulge in my bacon and prosciutto:) Either way for the majority of the time we are trying to eat less meat and more veggies. It has changed the way I usually cook and I have to be a little more innovative to think of filling veggie meals. This meal is just that, it is hearty and full of flavor. It has been on repeat around here lately. You could do any veggie and cheese combo but we really love the broccoli and Gouda. Roasting the broccoli first brings out such great flavor. We have made this with regular Gouda and smoked Gouda and we both liked the smoked Gouda better although you can’t go wrong with either!
|| B R O C C O L I A N D G O U D A S T U F F E D P O R T O B E L L O
M U S H R O O M S ||
– 4 Portobello Mushroom Heads
– 2 heads or crowns of broccoli
– 2 cloves garlic
– 1 tablespoon lemon juice (juice of half a lemon)
– 1/2 teaspoon red pepper flakes
– 1 wedge Gouda or smoked Gouda cheese, shredded
– 1/2 cup panko bread crumbs
Wipe clean the mushroom heads with a paper towel and cut out stems and save them.
Chop broccoli into small bite size pieces. Mince the two cloves of garlic. Toss broccoli, chopped mushroom stems and garlic with olive oil, salt and pepper and spread on a baking sheet. Roast at 350 degrees about 20-25 mins until tender.
When broccoli is done pull from oven and immediately drizzle it with lemon juice.
In a bowl mix together roasted broccoli, shredded Gouda cheese, and red pepper flakes. Add more salt and pepper if needed.
Spoon broccoli mixture into mushroom caps and sprinkle with a little extra cheese.
Bake at 350 degrees about 15-20 mins. Pull from oven and sprinkle tops generously with panko breadcrumbs. Bake another 5 mins and enjoy!