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Source: Savvy Vegetarian
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Stuffed Portobella Mushroom
0 made it | 0 reviews | 0 photos
Source: Savvy Vegetarian
Serves
4
4
Prep
30 mins
30 mins
Cook
10 mins
10 mins

Stuffed Portobello Mushrooms can be an appetizer or a side dish, depending on the meal. They are filling and satisfying, packed with nutrition, high in protein.
Ingredients
- 4 large portobello mushrooms (3 - 4 inches in diameter)
- 1/4 cup chopped fresh bread crumbs
- 2 Tbsp freshly grated parmesan cheese, vegan parmesan cheese OR 4 Tbsp nutritional yeast flakes
- 2 cloves garlic, minced
- 1/2 cup red, yellow and orange pepper mixed, chopped small
- 1 minced scallion
- 1 cup chopped baby spinach
- 1 diced ripe small Roma tomato
- 1 Tbsp minced fresh parsley leaves
- 1 Tbsp extra-virgin olive oil
- Salt and pepper to taste
Directions
- Preheat oven to 450 degrees
- Mince garlic, chop bread, peppers, scallion, parsley and spinach. Set aside
- Heat a large skillet on medium heat, and lightly brown bread crumbs, stirring occasionally
- Transfer to a bowl and stir breadcrumbs together with parmesan cheese, vegan parmesan cheese or nutritional yeast, parsley, salt and pepper to taste
- Cut off mushroom stems, chop into 1/4 inch pieces and set aside
- Scrape out the gills (black webby stuff) from the mushrooms carefully with a spoon
- Brush mushrooms lightly with oil
- Put whole mushrooms, hollow sides up, on a baking sheet sprayed with cooking spray or covered with parchment paper
- In previously used skillet sauté scallions, garlic, diced peppers and chopped mushroom stems in small amount of oil for 3 minutes, or until half cooked
- Add tomatoes and continue to sauté for 2 minutes
- Add spinach and stir briefly to wilt
- Combine bread crumb mixture with sautéed vegetables and mound onto mushroom centers
- Optional: Top with small amount of finely grated dairy or non-dairy cheese (we used vegan parmesan)
- Bake stuffed mushrooms 5 - 7 minutes, then set 6 inches below the broiler. Broil until stuffing is golden brown, 2 - 5 minutes
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