Delight in the savory goodness of vegetable-stuffed portabella mushrooms. This nutritious and flavorful dish is perfect as a main course or a hearty appetizer. Packed with a medley of vegetables, herbs, and cheese, these stuffed mushrooms are both satisfying and easy to prepare. Customize them to suit your dietary preferences, and enjoy a healthy, delicious meal.
Ingredients
- 4 large portabella mushrooms, wiped with a damp paper towel
- Olive oil (for coating the mushrooms and cooking)
- 1 large sweet onion, diced
- 2 medium zucchinis, 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 if needed)
- 1/4 cup grated Parmesan (use vegan cheese or omit for vegan version)
- 1/4 cup shredded mozzarella cheese (use vegan cheese for vegan version)
Instructions
- Get Ready: Set your oven to 375°F (190°C) to preheat. Prepare a baking sheet by lining it with parchment paper or lightly coating it with olive oil.
- Prepare the Mushrooms: Remove the stems from the portabella mushrooms and brush both sides with olive oil. Arrange them with the caps facing down on the prepared baking sheet.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet onion and cook until softened, about 3-4 minutes. Add the diced zucchinis, roasted red pepper, sun-dried tomatoes, and minced garlic. Continue cooking for 5-7 more minutes, stirring occasionally, until the vegetables become tender.
- Add Spinach and Seasonings: Stir in the spinach and cook until wilted, about 2 minutes. Season with dried oregano, crushed red pepper flakes, and freshly ground black pepper to taste. Remove from heat.
- Prepare the Filling: In a large bowl, combine the cooked vegetables with the breadcrumbs, grated Parmesan, and shredded mozzarella. Stir thoroughly to evenly incorporate all the ingredients.
- Stuff the Mushrooms: Spoon the vegetable mixture into the portabella mushroom caps, packing it down gently to ensure they are well-filled.
- Baking Time: Put the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are soft and the filling is golden brown and bubbly.
- Serve: Remove the stuffed mushrooms from the oven and let them cool slightly. Serve warm, garnished with additional grated Parmesan or fresh herbs if desired.
Conclusion
These vegetable-stuffed portabella mushrooms are a delightful and versatile dish that can be enjoyed by everyone. Whether served as a main course or an appetizer, they are sure to impress with their rich flavors and hearty texture. Customize them to suit your dietary needs, and savor the combination of fresh vegetables, herbs, and cheese. Enjoy your meal, and happy cooking!