Zucchini spaghetti stuffed Portobello
- 6 Portobello mushrooms
- 1 green zucchini
- 1 yellow zucchini
- 1 carrot
- half a lemon juice
Break out the stem of the large Portobello mushrooms, rinse under running water and place on a baking sheet.
Spread the inside of the cap with a little oil.
Cut the two types of zucchini and carrots into spaghetti and mix. Fill the Portobello mushroom heads with vegetable spaghetti mix and grill for 10 minutes.