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Low Carb,  Lunch & Dinner,  Quick & Easy,  Vegetarian

Vegetable Stuffed Portabello Mushroom

This Vegetable Stuffed Portabello Mushroom recipe is a simple dinner idea yet it’s insanely delicious. 

I’ve been trying to add some more vegetarian dishes into my diet. I find them tasting better than meat options and I’ve been enjoying exploring more meat-free meals. This Vegetable Stuffed Portabello Mushroom will definitely find a place on my go-to meals.

cutstuffedmushroom

There’s no limit to what you can stuff portabellos with. You can use any of your favorite ingredients and put together a delicious meal. I love that you can experiment so much with this dish. You can make it as basic or as complex as you want. You can stick to the ‘safe’ combinations or try something completely different and see where it takes you.

stuffedmushroomwithfries

These Vegetable Stuffed Portabello Mushroom are packed with spinach, zucchini, sun-dried tomatoes, cheese and crispy breadcrumbs.

how to prepare the mushrooms?

Regardless of the type of mushroom, you’re cooking with; it’s always smart to give them a rinse.
Starting with cleaning the mushrooms. You can wash them under a small stream of water, gently rubbing them with your fingers. The other option is to use a wet kitchen towel and gently rub the skin. Finish drying the mushrooms with a paper towel.
Gently cut the stem (you can chop the stem up finely and use it as part of the stuffing, too), then start to scrape out the gills with a spoon. You’ll want to scrape out the mushroom gills very gently; you can keep them for the mushroom stuffing.
Try to be as gentle as possible because you can crack the mushroom cap, and you don’t want that to happen, or the stuffing will spill out.

How to serve it?

You can serve the stuffed mushrooms with sweet potato fries, regular potato fries, mashed potatoes – basically, any kind of potato. However, you can also go a different route and serve it with a salad or cheesy polenta.

If you’re serving these as a main course, I recommend at least two stuffed portabello mushrooms per person.

How to store the mushrooms?

Store cooked stuffed mushroom in an airtight container in the refrigerator for up to three days. If you won’t be using them up within that time, you can easily freeze them.

First, allow the cooked mushrooms to cool completely. Once they’re cool, place the stuffed mushrooms in a single layer on a baking sheet and transfer them into your freezer. Once the mushrooms have frozen, transfer them to airtight containers or heavy-duty freezer bags.

biteofmushroomonafork

looking for more delicious dinner ideas? here are a few ideas:  

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Halfmashroomandfries

Vegetable Stuffed Portobello Mushroom


  • Author: Simply Paya
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 4 1x
  • Diet: Vegetarian

Description

Hearty, filling, and tasty Vegetable Stuffed Portabello Mushroom is a perfect wholesome weeknight dinner idea!


Ingredients

Scale
  • 4 large portabella mushrooms 
  • 2 tbsp olive oil 
  • 1 medium onion 
  • 1 medium zucchini 
  • 5 sun-dried tomatoes 
  • 2 cloves garlic 
  • 2 handful of spinach 
  • 1 tsp dried oregano 
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1/3 cup grated parmesan 
  • 1/4 cup shredded mozzarella 

Instructions

  1. Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
  2. Wash the mushrooms gently under tap water and dry with a paper towel. Be very careful. 
  3. Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
  4. Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.brushedmushroomwithoil
  5. Heat a pan over medium-high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the cubed zucchini and continue to cook as the zucchini begins to soften. Next, add the tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
  6. Once the spinach wilts, remove the pan from the heat and add the oregano, salt, pepper, breadcrumbs, egg, and Parmesan. Stir to combine. mushroomstuffing
  7. Divide the mixture into four mushrooms. Stuff each mushroom with a quarter of the mixture. twostuffedmushrooms
  8. Top each mushroom with mozzarella.handsprinklingmozarella
  9.  Bake in the oven for about 40 minutes, or until the cheese is just beginning to get golden on top. twobakedmushrooms
  • Category: Dinner

Nutrition

  • Serving Size: 1 mushroom
  • Calories: 158
  • Sugar: 3.4
  • Sodium: 164.7
  • Fat: 11.3
  • Saturated Fat: 2
  • Carbohydrates: 8.1
  • Fiber: 1.9
  • Protein: 8.4
  • Cholesterol: 50.3

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