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Sundried Tomato & Mozzarella Stuffed Portobello Mushrooms with Pesto Penne
Sundried Tomato & Mozzarella Stuffed Portobello Mushrooms with Pesto Penne
718calCal
29grPro
58grT.Car
39grT.Fat
6.77grFiber
E
K
V
portobello mushrooms rubbed with olive oil, garlic, oregano and basil and stuffed with sundried tomatoes, spinach, and mozzarella, oven-roasted and served with pesto penne and roasted zucchini
Reheat in the microwave for 1-2 minutes on high. For best results transfer to a frying pan and cook on the stove for 4-5 mins on medium heat with 1-2 tsp water or olive oil.