Stuffed Portobello Mushroom Caps
By Nicole Bowman
These Stuffed Portobello Mushroom Caps made with CanPrev’s Myco10 powder come together fast, and pack a healthy punch!
Myco10 contains everything you need to strengthen your immune response.
Servings
4
Prep Time
20 mins
Ingredients
- 1 cup canned chickpeas
- ½ cup steamed broccoli (or any preferred vegetable such as spinach, peppers, zucchini)
- ¼ cup feta cheese
- 2 tablespoons pesto
- 2 tablespoons olive oil
- 4 portobello mushrooms
- 3 scoops Myco10
Topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons parmesan cheese
- 2 tablespoons Italian bread crumbs
- Fresh chopped basil or parsley (to garnish)
Directions
- Clean the portobello caps thoroughly by rinsing under water and pat them dry.
- In a blender combine the chickpeas, steamed broccoli, feta, pesto, Myco10 powder and oil, pulse until a paste forms.
- Stuff each mushroom with an equal amount of filling.
- Top with the shredded mozzarella, Parmesan and bread crumbs.
- Bake at 375 °F for 15 minutes or until the cheese is golden brown and mushrooms are soft.
- Garnish with fresh herbs.
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Meet the Creator
Meet the Creator
Nicole Bowman
As a fitness and health enthusiast, Nicole combines her background in Human Nutrition with her passion for cooking to create delicious treats with functional benefits.
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