Red Bell Pepper Spinach Stuffed Portabellas Vegetarian
Elevate your vegetarian dining experience with these Red Bell Pepper Spinach Stuffed Portabellas, a wholesome and flavorful dish that's as stunning as it is satisfying. Juicy portabella mushroom caps are filled with a vibrant mixture of sautéed red bell peppers, wilted spinach, creamy ricotta, and savory Parmesan, topped with melty mozzarella for the perfect finishing touch. This recipe combines hearty vegetables and gooey cheeses for a dish that’s perfect as a main course or an impressive appetizer. With easy prep, a quick 25-minute bake time, and a nutritious twist, this stuffed mushroom delight is ideal for weeknight dinners or special occasions. Healthy, delicious, and vegetarian-friendly, it’s sure to please every palate!
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Recipe Information
Ingredients
- 4 large pieces Portabella mushroom caps
- 2 tablespoons Olive oil
- 2 minced Garlic cloves
- 1 medium-sized, diced Red bell pepper
- 4 cups Fresh spinach
- 1 cup Ricotta cheese
- 1 cup Grated Parmesan cheese
- 3 tablespoons Breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup, shredded Mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel and removing the stems. Scoop out the gills with a spoon to create room for the filling.
Brush the mushroom caps with 1 tablespoon of olive oil and place them on the prepared baking sheet gill-side up. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced red bell pepper to the skillet and cook for 3-4 minutes until softened.
Add the fresh spinach to the skillet, cooking for another 2-3 minutes until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, breadcrumbs, salt, and black pepper. Mix until well combined.
Stir the cooked spinach and red bell pepper mixture into the cheese mixture until evenly distributed.
Spoon the stuffing mixture evenly into each of the prepared mushroom caps, gently packing it down.
Sprinkle shredded mozzarella cheese on top of each stuffed mushroom for a melty finish.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mozzarella cheese is golden and bubbly, and the mushrooms are tender.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your vegetarian Red Bell Pepper Spinach Stuffed Portabellas!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 16.5 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2445 mg | 188% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2052 mg | 44% | |
*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.
