Dairy-Free Stuffed Portobello Mushrooms
Indulge in the rich, savory flavors of Dairy-Free Stuffed Portobello Mushrooms, a wholesome and delicious recipe perfect for plant-based or gluten-free eaters. These meaty mushroom caps are filled with a vibrant medley of sautéed vegetables, including red bell peppers, zucchini, and spinach, seasoned to perfection with garlic, fresh parsley, and a zesty touch of lemon juice. A sprinkle of gluten-free breadcrumbs and nutritional yeast adds texture and umami without any dairy. Ready in just 40 minutes, this dish combines simplicity with impressive presentation, making it a fantastic option for weeknight dinners or elegant entertaining. Serve these stuffed mushrooms as a hearty appetizer or pair them with a side salad for a satisfying main course.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 1 medium (diced) Red bell pepper
- 1 small (diced) Zucchini
- 2 cups (chopped) Baby spinach
- 3 tablespoons Gluten-free breadcrumbs
- 2 tablespoons Nutritional yeast
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and gills using a small spoon, creating a cavity for the filling.
Brush the mushroom caps lightly on both sides with 1 tablespoon of olive oil. Place them on the prepared baking sheet with the hollow side facing up.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add in the minced garlic, diced red bell pepper, and zucchini. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the chopped spinach and cook for an additional 1-2 minutes, or until the spinach is wilted.
Remove the skillet from heat and stir in the gluten-free breadcrumbs, nutritional yeast, fresh parsley, salt, black pepper, and lemon juice. Mix until well combined. Taste and adjust the seasoning if needed.
Spoon the vegetable filling evenly into the prepared mushroom caps, packing it gently with the back of a spoon.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden on top.
Remove from the oven and let the mushrooms cool slightly before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 32.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3205 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
