Page 48 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

8 large portobello 1. Preheat the oven to 350°F. BREAKFAST
mushrooms
2. Wipe the mushrooms clean and remove their
6 tbsp. extra-virgin stems (save for another use).
olive oil

1 onion, finely diced 3. Lightly cover a baking sheet with 2 tablespoons
of the oil and lay on the mushrooms stem side up.
1 clove garlic, minced
4. Pour ½ teaspoon of olive oil over each one and
1 zucchini, finely
diced bake 20–30 minutes. THE MEDITERRANEAN REFRESH
1 bell pepper, seeded 5. Meanwhile, heat the remaining 1 tablespoon of
and finely diced olive oil in a nonstick skillet over medium heat.
2 tomatoes, finely 6. Add the onion and garlic and sauté for
diced 5 minutes. Add the zucchini and bell pepper and
3 tbsp. chopped fresh continue to sauté 10–15 minutes until soft. Add
chives the diced tomatoes and chives and cook for

½ tbsp. freshly 5 minutes more, then season the vegetables with
squeezed lemon juice the lemon juice and salt and pepper, to taste.

salt and pepper, 7. Remove the mushrooms from the oven. Fill
to taste each mushroom cap with the vegetable mixture

and serve.

NUTRITION DATA FOR 1 SERVING:
Calories 194kcal Sodium 33mg
Total Carbohydrates 18g Potassium 318mg
Protein 9g Dietary Fiber 9g
Total Fat 11g Sugars 7g
Saturated Fat 2g Vitamin A 28% Daily Value
Polyunsaturated Fat 1g Vitamin C 107% Daily Value
Monounsaturated Fat 8g Calcium 2% Daily Value
Trans Fat 0g Iron 2% Daily Value
Cholesterol 0mg

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