Vegetable Stuffed Portabella Mushrooms Recipe
Delightful vegetable stuffed portabella mushrooms filled with a savory mix of sautéed onions, zucchini, roasted red pepper, sun-dried tomatoes, garlic, spinach, and a blend of breadcrumbs and cheeses, baked to perfection for a hearty and healthy vegetarian meal or appetizer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Mushrooms
- 4 large portabella mushrooms, wiped with a damp paper towel
Vegetable Filling
- 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
Seasonings and Cheese
- 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)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a sided baking sheet with parchment paper to prepare for baking the mushrooms.
- Prepare Mushrooms: Using a small spoon, gently scoop out the gills from the inside of each portabella mushroom. With a small knife, carefully remove the mushroom stalks. Rub each mushroom lightly with olive oil and place them on the prepared baking sheet, stalk side up.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a 12-inch sauté pan over medium-high heat. Add the diced sweet onion and sauté for 3 to 4 minutes until translucent. Add the diced zucchini and cook until it begins to soften. Stir in the diced roasted red pepper and chopped sun-dried tomatoes, cooking for a few more minutes. When the onions are soft and translucent, add the minced garlic and cook for one minute more. Add the spinach last and cook until it wilts.
- Combine Filling Ingredients: Remove the pan from heat. Stir in the dried oregano, crushed red pepper flakes, freshly ground black pepper, dried breadcrumbs, and grated Parmesan cheese until evenly combined.
- Stuff Mushrooms: Divide the vegetable mixture into four equal portions. Spread the mixture evenly in the pan and slice like a pie into quarters with a spoon. Spoon each quartered mixture evenly into each prepared portabella mushroom cap.
- Bake Mushrooms: Place the stuffed mushrooms in the preheated oven and bake for about 35 to 40 minutes.
- Add Cheese & Finish Baking: After the initial baking time, top each mushroom with approximately one tablespoon of shredded mozzarella cheese. Return to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and golden brown.
Notes
- For a gluten-free version, substitute the dried breadcrumbs with gluten-free breadcrumbs.
- To make this recipe vegan, use vegan Parmesan and vegan mozzarella cheese alternatives.
- If you prefer a stronger flavor, consider adding fresh herbs like basil or thyme to the vegetable mixture.
- You can serve these stuffed mushrooms as a main dish or a hearty appetizer.
Keywords: Portabella mushrooms, stuffed mushrooms, vegetarian recipe, baked mushrooms, vegetable stuffing, healthy appetizer, Italian vegetarian dish
