Veggie Stuffed Mushrooms with Garlic Pretzel Topping
This plant-based dish is super filling and easy to make. Add it to your weeknight dinner rotation for something flavorful and good for you. The Garlic OMG! Pretzels on top gives this vegetarian dish crunch an added savoriness.
Clean the mushrooms with a damp paper towel and remove the stems from the inside. Chop up the stems and save for the filling.
6 portobello mushrooms
Place the cleaned mushrooms on a sheet pan greased lightly with cooking spray or a drizzle of olive oil.
6 portobello mushrooms
Heat 1 ½ tbsp. of olive oil in a saute pan over medium heat and add the onion, mushroom stems, zucchini, bell pepper and garlic, along with the dried herbs and salt and pepper. Saute until soft, about 5 minutes.
Add in the spinach until it is wilted, about 2 minutes.
2½ cups spinach
Let the filling cool slightly. Spoon filling into mushroom caps.
Bake in the preheated oven for 7 minutes.
Meanwhile, make the topping by combining the parmesan cheese, crushed Garlic OMG! Pretzels, and remaining olive oil in a small bowl.
1 cup Garlic OMG! Pretzels
Remove mushroom caps from the oven and add the topping; return to the oven and bake for 5 more minutes until the topping is warm.