These Vegetable Stuffed Portabella Mushrooms are incredibly delicious! They’ve been a favorite in our home, and with all of you, for years! They are hearty, filling and tasty, yet low in carbs and fat!
When I first started this blog, I didn’t think about how transformations of my own diet could impact my work. I was an omnivore when this blog began. But, over the years, as life naturally does change, so do our eating habits. Our perception of “healthy” is constantly reshaping, just as our needs do.
When my daughter became a vegetarian, years ago, I felt compelled to join her. At first, it was kind of a show of support. After a few months in, I felt a change. As time went on, I couldn’t imagine going back.
Years later, here I am…comfortable and happy to call myself a Vegetarian. It was difficult to imagine how that would impact my readers, given that some of my older chicken, seafood and meat recipes were their favorites. But, I wouldn’t be true to myself, or to them if I published recipes that I couldn’t properly test.
So, I’m finally embracing my vegetarianism and relishing in creating recipes that will satisfy anyone…vegetarian or not. I think this recipe may be one of the most perfect examples of that.
I want this blog to be a place where you’ll find vegetarian options that are satisfying in a way that doesn’t make you, or any carnivores in your life, stop and think, “I’m only eating this because it’s healthy…I’d rather be eating a pork chop right now.” You know what I mean. Healthy and vegetarian can be really delicious and satisfying.
That’s where portabellas (also spelled portobellos and portobellas) come in. They are hearty, flavorful and really versatile. Interestingly, portabellas are actually large cremini mushrooms! They both have a firm texture and lots of flavor, making them perfect for stuffing. Their size is really the only difference.
Stuffing them this way, with the sautéed vegetables and just a bit of breadcrumbs and cheese, tastes like they can’t be good for you…but they are! These mushrooms look so cheesy, but there really is very little cheese. Between the mushroom and the vegetables, there is so much flavor, you really don’t need a lot of cheese or fat to make them taste good.
Use this recipe as a guide and feel free to substitute with whatever veggies you’ve got in the fridge. To make these vegan, either omit the cheese or use a vegan cheese and to keep these gluten free, use gluten free breadcrumbs.
- 4 large portabella mushrooms, wiped with a damp paper towel
- 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
- 1 pinch dried oregano, crushed between your fingers
- dash of crushed red pepper flakes
- freshly ground black pepper, to taste
- ¼ cup dried breadcrumbs (see notes to make this gluten free)
- ¼ cup grated Parmesan (see notes to make this vegetarian/vegan)
- ¼ cup shredded mozzarella cheese (see notes to make this vegan)
- Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
- Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
- Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
- In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and 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.
- Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
- Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
- Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
To make this vegetarian, be sure that your Parmesan is made without animal rennet or substitute with nutritional yeast.
To make this vegan, use vegan mozzarella and substitute the Parmesan with nutritional yeast.
These stuffed mushrooms are delicious served as a meal, with a salad and maybe some pasta, but they also make an amazing appetizer!
Oh…and just a little mushroom humor…
Why was the mushroom a big hit at the party? Because he was a really fungi! :) :) :)
If you love these Vegetable Stuffed Portabella Mushrooms, you’ll love…
You are going to love these Vegetable and Quinoa Stuffed Zucchinis! Simple and delicious, these can be assembled ahead of time and baked when ready to eat! They are vegetarian, gluten-free with vegan options. Get a printable recipe here!
This Vegetable Cacciatore, served with the tastiest and creamiest recipe for Soft Polenta, has all of the flavor of traditional cacciatore and may become your favorite bowl of comfort food. Get both recipes here!
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