Ingredients

• 6 Portobello mushrooms
• 2 Tbsp THRIVE Chopped Onions
• 1 tsp Garlic, minced
• 1 tsp THRIVE Chefs Choice
• 1/4 C Balsamic Vinegar
• 1/4 C Olive Oil
• 2 Tbsp Basil, chopped
• 2 Tbsp Parsley, chopped
• 1 C THRIVE Green Peas
• 1 C THRIVE Tomato Dices
• 1/2 C THRIVE Chopped Onions
• 1 C THRIVE Red Bell Peppers
• 1 Tbsp Olive oil
• 2 Tbsp Butter
• 1 tsp Garlic, minced
• 1 tsp THRIVE Chefs Choice
• 1 pinch Iodized Salt
• 1 Tbsp Balsamic Vinegar
• 1/4 C Parmesan Cheese
• 1 1/2 C THRIVE Shredded Mozzarella Cheese, reconstituted

Directions

1. Clean and prepare the mushrooms by removing the stems and scraping the black part of the mushroom away with a spoon to create a slight dish shape.
2. Marinate the mushrooms with the remaining ingredients until the filling ingredients in a ziplock bag for 12 hours.
3. For the filling, mix all the vegetables in a bowl and cover with water to reconstitute.
4. Drain after 3-4 minutes.
5. Preheat a sauté pan.
6. Add the oil to the hot pan and then the butter, allowing it to melt.
7. Add the garlic and sauté lightly, then add the vegetables and sauté for about 1 minute, flipping the pan to stir.
8. Remove pan from heat and add the seasonings, vinegar, and parmesan cheese.
9. Stir to incorporate.
10. Place a small mound of filling on top of each of the marinated mushrooms and top with the mozzarella.
11. Bake in oven at 350F for 10–15 minutes or until mushrooms are tender and cheese is bubbly.