Ingredients
- 4 Portobello mushrooms
- 1 small head cabbage, sliced
- 1 shallot, finely chopped
- 1 large sweet onion, thinly sliced
- 1 head broccoli, using florets only
- 1-2 cups pasta sauce
- 2-3 Roma tomatoes, thinly sliced and drained on paper towels
- 1 small can sliced black olives, drained.
- shredded cheddar or other cheese
- plain bread crumbs
- crushed red pepper flakes
- onion powder
- garlic powder
- olive oil
- butter
Preparation
Step 1
Clean mushrooms.
Preheat oven to 350 degrees.
Partially bake mushrooms for about 5 minutes. Remove from oven and cool.
Heat a few tablespoons of olive oil and butter over high heat. Add onion and shallot and cook, stirring frequently, until carmelized. Add cabbage and continue to cook over high heat until carmelized. Add broccoli florets. Add spices. Reduce to medium heat and cook for about 5-10 minutes. Cover and remove from heat. Cool. Add shredded cheese to taste. Add pasta sauce. Add enough breadcrumbs to thicken mixture.
Preheat oven to 375 degrees. Stuff mushrooms with above mixture. Dot with black olives. Bake for 15 minutes. Remove from oven. Turn oven to low broil. Top mushrooms with sliced tomatoes and more cheese. Broil until cheese is browned and bubbly.