Stuffed Portobello Mushrooms with Baked Sweet Potato Fries on the side! Healthy and Delicious!
2 portobello mushrooms
1/2 green zucchini cut into bite size pieces
1/2 yellow zucchini cut into bite size pieces
1/3 yellow pepper cut into bite size pieces
1 cup spinach
1/2 package of brown rice (microwave version)
1 Johnsonville Bratwurst cut into bite size pieces
1/4 cup shredded cheese
Sweet Potato Fries:
2 medium sweet potatoes
2 tablespoons olive oil
1 tsp salt
1 tsp pepper
Mushrooms: So to start off the filling for the mushrooms, I heated up some olive oil in a pan and then threw in some diced onions and zucchini. (Oh, and also preheated the oven to 350F) After those cooked for a while I added my other vegetables and protein: yellow peppers and spinach and a bratwurst. (You can really use any vegetables or meat you want to, but these were just the ones that I had in the house at the time.) While the vegetables finished cooking, I heated up one of the 90 second brown rice packages in the microwave. Next, I added about half of the brown rice package to the sautéed vegetables pan and stirred the ingredients together. After the ingredients were finished cooking, I scooped some of the mix into each of the mushrooms, lined a baking sheet with foil and put in the oven for 35 minutes. Afterwards, I topped them with the shredded cheese and placed them back in the oven until the cheese melted and was golden brown on top.
Sweet Potato Fries:
Wash the sweet potato and then cut it up into wedge size pieces. Preheat oven to 350F. In a medium mixing bowl, add the wedges, olive oil, salt and pepper and mix together with your hands so the wedges can get a good coating and wont stick to the pan. Afterwards, on a lined baking sheet (parchment paper or foil will do) place the wedges down and bake in the oven for 40 min. After the 40 minutes, take them out of the oven, flip over and bake for another 30 minutes.
Hope you enjoy!