Name: Vegetable Stuffed Portabella Mushrooms Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 large portabella mushrooms, wiped with a damp paper towel; 2 tablespoons olive oil, plus more for coating the mushrooms; 1 large sweet onion, diced; 2 medium zucchini, diced; 1 roasted red pepper, diced; 4–6 sun-dried tomatoes, chopped; 2–3 cloves garlic, minced; 1 large handful of spinach; 1 pinch dried oregano, crushed between your fingers; Dash of crushed red pepper flakes; Freshly ground black pepper, to taste; 1/4 cup dried breadcrumbs (use gluten-free breadcrumbs to make this gluten free); 1/4 cup grated Parmesan cheese (use vegan Parmesan to make this vegan); 1/4 cup shredded mozzarella cheese (use vegan mozzarella to make this vegan)

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Introduction

These Vegetable Stuffed Portabella Mushrooms make a flavorful and satisfying dish perfect for a light dinner or an impressive appetizer. Filled with a colorful mix of sautéed vegetables and topped with melted cheese, they are as delicious as they are visually appealing.

The image shows two stuffed mushrooms on a white plate resting on a white marbled surface. Each mushroom has three main layers: a dark brown base of cooked mushroom caps, a colorful vegetable mix layer with diced red, green, and yellow vegetables, and a melted light yellow cheese topping that looks slightly browned in places. The mushrooms are placed on a bed of fresh green arugula leaves on the left side of the plate. A silver fork lies diagonally across the plate near the mushrooms. In the top right corner, there is a white plate filled with pale yellow grated cheese with a silver spoon resting on it. A blue fabric napkin is placed on the right side of the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large portabella mushrooms, wiped with a damp paper towel
2 tablespoons olive oil, plus more for coating the mushrooms
1 large sweet onion, diced
2 medium zucchini, diced
1 roasted red pepper, diced
4–6 sun dried tomatoes, chopped
2–3 cloves garlic, minced
1 large handful of spinach
1 pinch dried oregano, crushed
Dash of crushed red pepper flakes
Freshly ground black pepper, to taste
1/4 cup dried breadcrumbs (see notes for gluten-free option)
1/4 cup grated Parmesan (see notes for vegetarian/vegan alternatives)
1/4 cup shredded mozzarella cheese (see notes for vegan option)

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Line a sided baking sheet with parchment paper.
Step 2: Using a small spoon, gently scoop out the gills from the inside of each mushroom. Remove the stalks with a small knife.
Step 3: Rub each mushroom with a bit of olive oil and place them on the baking sheet, stalk side up.
Step 4: Heat olive oil in a 12-inch sauté pan over medium-high heat. Add the diced onions and sauté for 3 to 4 minutes.
Step 5: Add the diced zucchini and cook until it begins to soften, then add the roasted red pepper and sun dried tomatoes. Continue cooking for a few minutes until the onions are translucent and soft.
Step 6: Stir in the minced garlic and cook for one minute, then add the spinach and cook until wilted.
Step 7: Remove the pan from heat and add dried oregano, crushed red pepper flakes, black pepper, breadcrumbs, and grated Parmesan. Stir well to combine.
Step 8: Divide the mixture evenly into four portions. Stuff each mushroom with one portion, pressing the filling gently to pack it in.
Step 9: Bake the stuffed mushrooms in the oven for 35 to 40 minutes.
Step 10: Remove from oven, top each mushroom with about 1 tablespoon of shredded mozzarella, and return to the oven. Bake for an additional 5 minutes or until the cheese is melted and bubbly.
Step 11: Serve warm and enjoy your delicious vegetable stuffed portabella mushrooms.

Tips & Variations

For gluten-free breadcrumbs, use crushed gluten-free crackers or almond meal.
To make this dish vegan, substitute Parmesan and mozzarella with your favorite plant-based cheeses.
If you prefer a spicier filling, increase the crushed red pepper flakes to taste.
Adding chopped nuts like walnuts or pine nuts can add a nice crunch and depth of flavor.

Storage

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300°F) or in the microwave until warmed through. Avoid overheating to keep mushrooms tender and prevent drying out.

How to Serve

Two stuffed mushrooms are placed on a white plate, each mushroom base dark brown and slightly glossy, topped with a colorful mix of diced vegetables including red, yellow, and green pieces, covered with melted cheese that is golden and bubbly in some spots. The mushrooms sit on a bed of fresh green leafy arugula on the left side of the plate. A silver fork with detailed designs rests diagonally on the right side of the plate. The background is a white marbled texture with a dark cloth draped on the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushrooms ahead of time?

Yes, you can prepare the stuffing and clean the mushrooms in advance. Assemble them just before baking to ensure the mushrooms stay fresh and don’t become soggy.

What can I serve with stuffed portabella mushrooms?

They pair well with a fresh green salad, quinoa, or roasted vegetables for a complete meal. A side of crusty bread is also perfect to soak up any extra flavors.