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Before you jump to zucchini tomato feta stuffed portabella recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is now much more popular than in the past and rightfully so. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get people to follow a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically assume that healthy diets require a lot of work and will significantly change the way they live and eat. It is possible, though, to make some small changes that can start to make a good impact on our everyday eating habits.
In order to see results, it is definitely not essential to drastically change your eating habits. Even more important than completely changing your diet is just simply substituting healthy eating choices whenever you can. Sooner or later, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.
Thus, it should be quite obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to zucchini tomato feta stuffed portabella recipe. You can cook zucchini tomato feta stuffed portabella using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook zucchini tomato feta stuffed portabella:
- Prepare 2 head portabellas
- Provide 1/2 small zucchini
- Provide 1/2 cup diced grape tomatoes
- Get 1/2 cup kraft feta cheese because I like lots of it
- Prepare 1 olive oil
- Prepare 1 garlic butter
- Provide 1 lemon pepper
Steps to make zucchini tomato feta stuffed portabella:
- preheat oven 400' c
- clean mushroom caps
- dice half small zucchini and a handful of grape tomatoes. toss with feta
- foil baking pan and drizzle with olive oil. place mushrooms in pan
- stuff with vegetable and feta mix.
- pour table spoon garlic butter over each stuffed cap
- sprinkle lemon pepper and a little more garlic seasoning over top it all
- drizzle a bit more olive oil over it all before baking
- bake 20min or until desired tenderness of mushroom
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