Monday Munchies [stuffed portobello mushrooms & zucchini/eggplant bake]

Since I was actually home for dinner tonight (I work nights Tuesday-Saturday…) I decided to take advantage of being home and make dinner! I try to use up my produce as soon as possible to avoid it from spoiling, so that was my main goal tonight. I made pesto grilled chicken, spinach, kalamata olives, and feta stuffed portobello mushrooms. With a side of zucchini, eggplant bake with marinara sauce and mozzarella cheese. They both were absolutely delicious! And made so much that I have leftovers for dinner for tomorrow 🙂

Stuffed portobello mushrooms:

• Portobello mushrooms
• Spinach
• Grilled chicken
• Feta cheese
• kalamata olives 
 
Directions:
• Preheat oven to 400 degrees
• Bake mushrooms for 10 minutes (or until they are dark grey and a little squishy)
• While mushrooms are baking, cook chicken in skilled with pesto (I used philly cream cheese – creamy pesto cooking creme
• Once chicken is done cooking, add a few handfuls of spinach.
• Cook spinach down.
• add olives.
• remove mushrooms from the oven
• spoon the chicken, spinach, olive mix into the mushrooms
• sprinkle with feta
• bake for 8-10 minutes or until cheese is bubbly 
 
 
 
zucchini/eggplant bake:
 
 
Zucchini & eggplant bake:
 
ingredients:
• zucchini
• eggplant
• marinara sauce
• mozzarella cheese 
 
Directions:
• preheat over to 400 degrees
• slice eggplant and zucchini into half circles, and place along the bottom
• bake for 20 minutes 
• remove from oven
• spread desired amount of marinara sauce on top
• sprinkle cheese
• bake for 10 minutes (or until cheese is golden brown and bubbly)
 
Enjoy! 🙂 
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