:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/vCb9aR9bdD3RGLfg_V2V/11f6eef6989a50a883acc2f51341d2.jpeg "Healthy Vegetable Stuffed Portobello Mushrooms")
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Healthy Vegetable Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms make for a scrumptious appetizer or main dish! This hearty recipe features fresh portobellos filled with a cheesy, savory filling, baked to perfection. A vegan-friendly option that every guest is sure to love!
Ingredients
- 4 Portobello mushrooms
- 2 tbls of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 Bell pepper, finely chopped
- 1 Cup of spinach, chopped
- 1⁄2 Cup of breadcrumbs
- 1 Cup of feta cheese, crumbled (for vegan option replace with vegan cheese)
- salt and pepper to taste
- Fresh parsley, for garnish
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Directions
Preheat your oven to 375 degrees F (190 degrees C).
Gently clean the portobello mushrooms and remove the stems. Use a spoon to scrape out the gills, making room for the stuffing.
Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Cook until the vegetables are soft, about five minutes.
Add chopped spinach to the skillet and sauté until wilted. Remove from heat.
In a mixing bowl, combine the cooked vegetable mixture with breadcrumbs and feta cheese. Season with salt and pepper according to your preference.
Fill each mushroom with a generous amount of stuffing.
Arrange the mushrooms on a baking tray. Bake for 15-20 minutes, until the mushrooms are tender and the stuffing is golden brown.
Remove from oven, garnish with fresh parsley, and serve while still warm.
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TammersHealthy Vegetable Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms make for a scrumptious appetizer or main dish! This hearty recipe features fresh portobellos filled with a cheesy, savory filling, baked to perfection. A vegan-friendly option that every guest is sure to love!
Preheat your oven to 375 degrees F (190 degrees C).
Gently clean the portobello mushrooms and remove the stems. Use a spoon to scrape out the gills, making room for the stuffing.
Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Cook until the vegetables are soft, about five minutes.
Add chopped spinach to the skillet and sauté until wilted. Remove from heat.
In a mixing bowl, combine the cooked vegetable mixture with breadcrumbs and feta cheese. Season with salt and pepper according to your preference.
Fill each mushroom with a generous amount of stuffing.
Arrange the mushrooms on a baking tray. Bake for 15-20 minutes, until the mushrooms are tender and the stuffing is golden brown.
Remove from oven, garnish with fresh parsley, and serve while still warm.
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