Vegetarian Stuffed Portobello Mushrooms
Looking for a quick, vegetarian dinner idea? Garden-fresh veggies make the perfect, flavorful filling in these Vegetarian Stuffed Portobello Mushrooms.
Stuffed Portobello Mushrooms
Stuffed Portobellos. They look so classy, but they are so incredibly easy.
Particularly if you're just filling them with veggie goodness.
Don't believe me?
Just keep reading.
Making Vegetarian Stuffed Portobello Mushrooms
Making Vegetarian Stuffed Portobello MushroomsFirst - Gently gut of the underside of the Portobello Mushroom to make a bowl. (Does that make gutting sound romantic, or does that just sound gross?)
Then - Quickly saute your veggie filling to soften the veggies and enhance the flavors.
Finally - Add a little cheese. (Because everything's better with cheese.) Then, send those vegetarian stuffed portobello mushrooms for a short stint under the broiler, just long enough to heat everything up.
Your end result is a deliciously filling, vegetarian meal.
It's a meal that looks like one from a 5-star restaurant. But, it only took you 30 minutes to prepare!
Vegetarian Stuffed Portobello Mushrooms
Ingredients
- 2 plump Portobello mushrooms
- ½ teaspoon olive oil
- ½ sweet onion, diced
- 1 small zucchini, diced (approx 1 c)
- 1 Roma tomato, diced
- 1 garlic clove, minced
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ⅛ teaspoon thyme
- ⅛ teaspoon ground black pepper
- ¼ c mozzarella cheese, shredded
Instructions
- Preheat your oven’s broiler.
- Using a knife, cut off the stem of the Portobello mushroom. With a spoon, carefully scrape out the ribbing and create a bowl in the under-side of the mushroom. Dice all innards and set aside.
- In a medium, non-stick frying pan, heat the oil. Add onion and sauté until starts to sweat (3-5 min). Add zucchini and reserved mushroom innards and cook until just soft (3-5 min).
- Add tomatoes and spices. Sauté an additional 3 minutes to combine the flavors. Remove from heat.
- Place mushroom caps, upside-down, on a greased, foil-lined baking sheet. Gently fill the caps with the warm veggie mixture. Top with a sprinkling of cheese.
- Broil low 10-12 minutes, checking regularly, until cheese is melted and starting to turn a golden brown.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
At what temp do you broil?
In the US, a broiler setting typically reaches 450F on low (550F on high). The unique aspect of broiling is that it uses just the top heating element of the oven, to get a directional heat from the top, which is good at melting cheese and crisping the top of dishes.
Do you have the nutritional value for this recipe?
Hi Maria. One of these mushrooms should have around 84 calories. However, we are not nutritionists and that number is just a rough calculation. If you are looking for specific values, you can always plug the ingredients into a nutrition calculator like the one online at Very Well Fit.
For someone who cannot eat mozzarella cheese would substituting it with feta or goat taste as good ?
Yes! Feta would be my first choice, but chevre would work well too.
love this recipe going to try it out tomorrow!
Hope you enjoy it!
this should say broil lo for 10 mins.. hi is wayyy to long lol
Hi Christina. Thanks for the comment, we'll note that. It's always a good idea to check things regularly in the broiler too, as different ovens heat at different rates.
I am going to try using eggplant in the mixture also!
That sounds like a tasty addition! Enjoy!
Delicious! We made six so just added more of the vegetables accompanied by a fresh quinoa and pumpkin salad! Thanks for a simple yet yummy meal!
What great accompaniments! So glad you enjoyed the stuffed portobellos!
We Loved the vegetarian stufffed portobello mushroom... We also were creating more possibilities of such a good recipe...
So glad you enjoyed them! There are so many fun ways you could change up this dish. Enjoy!