Veggie Filled Portobello Mushrooms
Treat your taste buds to the earthy, satisfying flavors of these *Veggie Filled Portobello Mushrooms*! Perfect as a vegetarian entrée or an impressive appetizer, this recipe transforms hearty portobello mushroom caps into a savory vessel brimming with a colorful medley of sautéed red bell peppers, zucchini, and spinach. Enhanced with the nutty richness of Parmesan cheese and the crisp texture of golden breadcrumbs, each bite is a delightful combination of wholesome and indulgent. Quick to prepare and ready in under 40 minutes, these stuffed mushrooms are an ideal option for weeknight dinners or dinner party spreads. With fresh garlic and parsley adding aromatic depth, this dish is as irresistible as it is nourishing, offering a stunning presentation that’s as good for the eyes as it is for the palate!
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Recipe Information
Ingredients
- 4 pieces Portobello mushroom caps
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 cups Spinach, chopped
- 1 cup Breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Gently clean the portobello mushroom caps with a damp paper towel. Remove the stems and scoop out the gills using a spoon. Place the caps on a greased baking sheet, gill-side up.
Brush the mushroom caps with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the chopped spinach and cook for an additional 2 minutes, until wilted.
Remove the skillet from heat and mix in the breadcrumbs, Parmesan cheese, and chopped parsley. Season with the remaining salt and pepper.
Spoon the vegetable mixture evenly into each of the prepared mushroom caps, gently pressing it into place.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
Remove the mushrooms from the oven and let them cool for 3-5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4375 mg | 190% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 24.8 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1138 mg | 88% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2990 mg | 64% | |
*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.
