Looking for a meal that’s hearty, healthy, and ridiculously flavorful? Meet your new weeknight obsession! These Cheesy Veggie-Stuffed Portobello Mushrooms are the ultimate vegetarian comfort food. We’re talking meaty mushroom caps piled high with a vibrant mix of sautéed vegetables, fresh herbs, and two kinds of glorious cheese. They’re elegant enough for a dinner party but simple enough for a Tuesday. Let’s get cooking!
Ingredients
• 4 large portobello mushroom caps, 4- to 5-inches each, stems removed
• 2 to 3 tablespoons olive oil, 30 to 45 ml
• 1 small yellow sweet pepper, seeded and cut into bite-size strips
• 1 small red onion, chopped
• 1 medium zucchini, coarsely shredded
• 1 carrot, coarsely shredded
• 1 stalk celery, thinly sliced
• 2 cloves garlic, minced
• 1 5-ounce package fresh baby spinach, approximately 140 grams
• 1 tablespoon snipped fresh basil
• 1 tablespoon lemon juice, 15 ml
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄2 cup fine dry bread crumbs, about 60 grams
• 1⁄2 cup finely shredded Parmesan cheese, about 50 grams, divided
• 4 slices provolone cheese
Instructions
1. Preheat your oven to 425°F (220°C). Line a 15x10x1-inch baking pan with foil for easy cleanup.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sweet pepper, onion, zucchini, carrot, celery, and garlic. Cook and stir for 4 minutes until the vegetables begin to soften.
3. Stir in the fresh basil, lemon juice, salt, and black pepper. Top the vegetable mixture with the fresh spinach, cover the skillet, and cook for about 2 minutes more, just until the spinach is wilted.
4. Remove the skillet from the heat. Stir in the bread crumbs and half of the Parmesan cheese (about 1/4 cup) until well combined. Set the filling aside.
5. If desired, gently scrape the dark gills from the underside of the mushroom caps using a spoon. Arrange the mushrooms, stemmed sides up, on the prepared baking pan.
6. Place one slice of provolone cheese inside each mushroom cap. Evenly divide the spinach and vegetable filling among the mushroom caps, piling it on top of the cheese.
7. Bake for 15 minutes. The mushrooms will release some water, which is normal. Top the stuffed mushrooms with the remaining Parmesan cheese.
8. Bake for about 2 more minutes, or until the cheese is melted and the mushrooms are heated through. Serve immediately.
Nutritional Information
• Calories: 296
• Total Fat: 17 g (7 g saturated fat)
• Cholesterol: 25 mg
• Sodium: 617 mg
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 14 g
Pro Tips
• Don’t wash your mushrooms! Mushrooms act like sponges and will absorb water, making them soggy. Instead, gently wipe them clean with a damp paper towel before cooking.
• For a cleaner look and milder flavor, use a small spoon to gently scrape out the black gills from the underside of the portobello caps before stuffing.
• Prepare the vegetable filling up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, just stuff the mushrooms and bake for a super-fast meal.
FAQ
Q: Can I make these stuffed portobello mushrooms vegan
A: Yes, you can easily make this recipe vegan. Simply substitute the Parmesan and provolone with your favorite dairy-free cheese alternatives. Many brands offer excellent vegan provolone slices and grated Parmesan-style cheese that will melt beautifully.
Q: How can I make this recipe gluten-free
A: To make these stuffed mushrooms gluten-free, replace the fine dry bread crumbs with a certified gluten-free variety. Crushed gluten-free crackers or even almond flour can also work well as a substitute to bind the filling.
Q: How can I add more protein to this vegetarian meal
A: While this dish already provides 14g of protein, you can easily boost it. Try mixing 1/2 cup of cooked quinoa, lentils, or canned chickpeas (rinsed and drained) into the vegetable filling before stuffing the mushrooms.
Q: How do I store and reheat leftover stuffed mushrooms
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until heated through. Microwaving may make the mushrooms a bit soggy.
