Vegetable Stuffed Portabella Mushrooms
Our post today is about a healthy and crazy good food made with mushrooms. Vegetable stuffed portabella mushrooms. If you love mushrooms, you should never miss these for meal. Those who are finding something good to start or serve alongside the meal, should also give these a try. They work well with my family and yours will, too.
Vegetable stuffed portabella mushrooms is highly recommended for paleo eaters, vegetarians and vegans. Although they do not have any meat inside, it’s till loaded with taste, flavor and texture. Portabella mushrooms are filled with a delicious mix of onions, zucchini, red pepper, sun-dried tomato, and grated parmesan. Then, baked in the oven and topped with shredded mozzarella then baked more until cheese is melted and turns golden on top. It comes out tasty and flavorful. My mouth waters when writing here. Yummy!
I’ve made these delicious mushrooms at least once a month. Although they’re all made with vegetables, they are still appealing. My picky kids eat up every bites of mushrooms without getting bored with. Then, just give these a go if you are finding a creative way to make your family eat greens more often. It’s much worth!
Vegetable Stuffed Portabella MushroomsCourse: AppetizersCuisine: AmericanDifficulty: Easy
Portabella mushrooms are filled with a delicious mix of onions, zucchini, red pepper, sun-dried tomato, and grated parmesan. Then, baked in the oven and topped with shredded mozzarella then baked more until cheese is melted and turns golden on top.
1/4 cup dried breadcrumbs
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan
1 roasted red pepper diced
1 large sweet onion diced
2 medium zucchini diced
2 tablespoons olive oil plus more for coating the mushrooms
4 large portabella mushrooms wiped with a damp paper towel
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
- 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 gluten free, be sure your breadcrumbs are labeled gluten free. Tip: I buy gluten free bread that must be stored in the freezer. Some of the slices inevitably break when separating. I like to use those broke slices for breadcrumbs. Just whizz them up in your food processor and store them in the freezer. Be sure to label them as gluten free.
- 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!
- Source: https://www.tasteloveandnourish.com/vegetable-stuffed-portabella-mushrooms/