Thank you to Blendtec for generously providing the Designer 725 & Twister Jar for this giveaway! The recipe and opinions in this post are 100% mine.
A rich and meaty portabella mushroom filled with a creamy avocado and tomato basil cheese sauce, and topped with roasted veggies for a satisfying, meat-free meal.
Roasted Veggie Stuffed Portabella Mushroom with Blender Tomato Basil Cheese Sauce
©Eazy Peazy Mealz by EazyPeazyMealz.com
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I love roasted vegetables. Love them. I often find myself being really ambitious when I grocery shop. I think I am going to cook far more than I really do. And I buy way too many veggies, and then realize I am not going to get them used in time. And so I frequently find myself roasting up a huge tray of veggies because I need to get them used before they go bad. Then I put them in burritos, tacos, casseroles, and eat them as is. They are so yummy.
The other day, I wanted more. I wanted something super yummy. I had some portabella mushrooms, and I love stuffed mushrooms, so I thought I would take my giant tray of roasted veggies and turn them into stuffing for my mushrooms. I knew I needed an amazing sauce.
This creamy avocado and tomato basil cheese sauce is the winner! I want it on everything. I made a ton and froze some so I could toss pasta and everything else in it. Yummy! Plus it was super easy to make because all I did was stick everything in my Blendtec. If you don’t have one, you can win one! Enter below.
Enjoy!
Yields 4
15 minPrep Time
35 minCook Time
50 minTotal Time
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Ingredients
- 4 Portabella mushrooms
- 6 sweet mini peppers, washed, and tops chopped off
- 1/2 cup asparagus slices
- 1 zucchini, cut into spears
- 1/2 cup cauliflower florets
- 1/2 cup baby bella mushroom slices
- 1/3 cup olive oil
- sea salt
- 4 roma tomatoes
- 1/2 an avocado
- 1/3 cup ricotta cheese
- 1/2 cup basil
- 2 Tbs heavy whipping cream
- 1/4 tsp garlic granules
- 1/4 tsp onion powder
- 2 tbs vegetable stock (optional, only if needed for consistency)
Instructions
- Preheat oven to 450 degrees
- Remove stem from portabella mushrooms, and place stem side up on a baking tray.
- Lay all the veggies out flat on the same a baking tray, and drizzle olive oil over the top.
- Sprinkle salt over to preference.
- Roast in oven for 25-35 minutes, until veggies are fragrant and tender.
- Meanwhile, combine sauce ingredients in a blender jar, and blend until smooth. Taste and season further if desired.
- When veggies are done cooking, remove portabella mushroom caps, and pour tomato basil sauce into the cavity of the cap. Fill/top with roasted veggies, and enjoy!
Be sure to check out each of these fantastic recipes that you can make in your blender from the following bloggers!
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[…] Pecan Butter / Tried and Tasty Roasted Veggie Stuffed Portabella Mushrooms with Blender Tomato Basil Cheese Sauce / Eazy Peazy Mealz Southwest Zucchini Noodle Mason Jar Salad w/Avocado Dressing / Yummy Healthy […]