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Stuffed Portabella Mushrooms

Before you jump to Stuffed Portabella Mushrooms recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

In general, people have been conditioned to believe that “comfort” foods are bad for the body and should be avoided. If your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be completely healthy and it’s good for you to consume them. Some foods honestly do raise your mood when you eat them. When you feel a little down and are in need of an emotional boost, try a few of these.

Eggs, you might be amazed to find out, are terrific at battling depression. Just see to it that you don’t throw away the yolk. The egg yolk is the part of the egg that is the most crucial in terms of helping elevate your mood. Eggs, particularly the egg yolks, are loaded with B vitamins. B vitamins can be great for lifting up your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that dictate your mood–run better. Eat an egg and jolly up!

As you can see, you don’t need junk food or foods that are bad for you so you can feel better! Try some of these tips instead.

We hope you got insight from reading it, now let’s go back to stuffed portabella mushrooms recipe. To cook stuffed portabella mushrooms you only need 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Stuffed Portabella Mushrooms:
  1. Provide 9 large Portabella mushrooms
  2. Take 1 large Ear roasted corn
  3. Get 1 each Zucchini & Yellow Squash
  4. Get 1 large Onion - diced very fine
  5. Get 6 Eggs beaten with milk
  6. Provide 6 clove Garlic - chopped very fine
  7. Prepare 2 cup Grated parmigiana & mozzarella (shredded)
  8. Prepare 1⁄4 cup Extra virgin olive oil for frying & dressing the stuffed musheooms
Steps to make Stuffed Portabella Mushrooms:
  1. Rub the portabella mushrooms to remove dirt. Chop stems & set aside. Rub inside ribs out of mushrooms
  2. Take a roasted ear of corn & remove kernels - set aside)
  3. Do a very fine dice on the squash & zucchini - set aside
  4. Dice or grate onions - they should be very fine)
  5. Add 3 TBL EVOO to a hot skillet.
  6. Immediately add chopped vegetables - chopped mushroom stems, corn, onions, squash, zucchini, garlic. Do NOT season with salt yet. When the vegetables become soft - drain in a colander - squeeze out as much liquid as possible
  7. Return all veggies to the pan - add beaten eggs - stir - until the eggs are cooked - add the cheese & stir in 1 cup of the cheese & then the second until well combined
  8. Stuff each mushroom & place each on baking pan. Place in oven pre-heated to 350°F & bake until the mushrooms darken & the cheese is bubbling

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