Veggie Stuffed Portabella Mushrooms
Elevate your next meal with these irresistible Veggie Stuffed Portabella Mushrooms, a delicious fusion of hearty vegetables and rich flavors baked to perfection. Each large mushroom cap is generously filled with a savory mixture of sautéed zucchini, red bell pepper, spinach, and fragrant garlic, all combined with Parmesan cheese, breadcrumbs, and fresh parsley for a satisfying crunch and cheesy richness. Perfect as a wholesome vegetarian main dish or a show-stopping appetizer, this recipe is packed with nutrients and ready in just 40 minutes. Whether you're hosting a dinner party or seeking a healthy weeknight meal, these veggie stuffed mushrooms are sure to impress with their bold flavors and elegant presentation.
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Recipe Information
Ingredients
- 4 large Portabella mushroom caps
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 large Garlic cloves
- 1 medium Red bell pepper
- 1 small Zucchini
- 2 cups Fresh spinach
- 1 cup Breadcrumbs
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portabella mushroom caps by removing the stems and gently scraping out the gills with a spoon. Brush the caps lightly with 1 tablespoon of olive oil and set them aside.
Finely chop the yellow onion, garlic cloves, red bell pepper, zucchini, and parsley.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2 to 3 minutes until fragrant.
Add the red bell pepper and zucchini to the skillet. Continue to sauté for 5 minutes until the vegetables are tender.
Stir in the fresh spinach and cook for another 2 minutes until wilted. Remove the skillet from heat.
Transfer the vegetable mixture to a large bowl. Add breadcrumbs, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix the ingredients thoroughly to form the stuffing.
Place the prepared mushroom caps on the baking sheet with the gill side up. Spoon the vegetable stuffing evenly into each mushroom cap, pressing it down gently with a spoon.
Bake the stuffed mushrooms in the preheated oven for 20 to 25 minutes, until the mushrooms are tender and the tops of the stuffing are golden brown.
Remove the mushrooms from the oven and let them cool for 5 minutes before serving. Enjoy as a main dish or a hearty appetizer!
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 190 mg | 64% | |
| Sodium | 8002 mg | 348% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 34.9 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2826 mg | 217% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2550 mg | 54% | |
*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.
