Imagine biting into a juicy, grilled Portobello mushroom stuffed with a medley of fresh veggies and spices, topped with melted cheese that oozes with every forkful. The smoky aroma wafts through the air, teasing your senses and making your stomach growl louder than a dog in a meat market. stuffed bell peppers recipe Stuffed Portobello mushrooms (Veggie BBQ) are not just another dish; they are an experience waiting to unfold on your palate.
Every time I whip up these beauties for a weekend barbecue, I’m reminded of family gatherings where laughter fills the air as we dig into these flavorful delights. It’s the perfect centerpiece for any summer feast or cozy dinner night, promising to impress even the pickiest eaters at the table. crustless zucchini pie zucchini corn chowder So, grab those mushrooms and prepare for an explosion of flavor that will leave you craving more.
Why You'll Love This Recipe
- These stuffed Portobello mushrooms are incredibly easy to prepare, taking only about 30 minutes from start to finish
- The flavor is out of this world, combining earthy mushrooms with fresh veggies and savory spices
- Visually stunning, they make any meal feel like a special occasion with their vibrant colors and textures
- Perfect for summer barbecues or even as a hearty weekday meal, they adapt easily to any dietary preference
I remember the first time I made these for my friends; their expressions were priceless as they took their first bites—pure bliss mixed with surprise!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Large Portobello Mushrooms: Choose firm ones without blemishes; they’ll hold up well during cooking.
- Olive Oil: A good drizzle will enhance the mushrooms’ natural flavors while preventing them from drying out.
- Bell Peppers: Use a mix of colors for visual appeal and sweetness; red and yellow work beautifully.
- Onion: Yellow onions add a nice sweetness when sautéed; finely chop them for an even distribution of flavor.
- Garlic: Fresh minced garlic is essential; it brings an aromatic punch that elevates the dish. For more inspiration, check out this roasted garlic potatoes recipe.
- Breadcrumbs: Opt for seasoned breadcrumbs to add crunch and absorb moisture without getting soggy.
- Cheese: Shredded mozzarella or feta adds creaminess and richness; feel free to mix it up based on your taste.
- Fresh Herbs: Basil or parsley brightens up flavors; chop them finely before adding.
- Salt & Pepper: Don’t skimp on seasoning; it’s key to bringing all the flavors together harmoniously.
The full ingredients list, including measurements, is provided in the recipe card directly below. BBQ chicken skewer salad.
Let’s Make it together
Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your mushrooms roast perfectly while you prep everything else.
Sauté the Veggies: In a skillet over medium heat, warm some olive oil and toss in chopped onions and bell peppers. Cook until soft and fragrant—about 5-7 minutes should do it.
Add Garlic & Seasonings: Stir in minced garlic along with salt, pepper, and herbs. Sauté until garlic becomes fragrant—just about 1 minute will release its magic.
Combine with Breadcrumbs & Cheese: In a bowl, mix the sautéed veggies with breadcrumbs and cheese until everything is well coated. This mixture should be firm yet moist enough to hold together.
Prepare the Mushrooms for Stuffing: Clean your Portobello mushrooms gently using a damp cloth. Remove stems carefully to create space for stuffing but leave intact so they don’t fall apart.
Stuff & Bake Them Up!: Generously fill each mushroom cap with veggie mixture—press down slightly so they’re packed in nicely. Arrange them on a baking sheet lined with parchment paper before baking for about 20-25 minutes until golden brown and bubbly.
Enjoy watching these delightful stuffed Portobello mushrooms transform into a beautifully baked centerpiece ready for serving!
You Must Know
- Stuffed Portobello Mushrooms (Veggie BBQ) are not just delicious; they’re a great way to impress your guests!
- The earthy flavor of the mushrooms combined with a burst of BBQ goodness makes for a delightful dish
- You can easily switch up ingredients for a unique twist each time
- The aroma wafting from your grill will have everyone asking for seconds!
Perfecting the Cooking Process
Start by preheating your grill or oven, then prepare the stuffing while it warms up. Grill the mushrooms first to enhance their flavor before stuffing them.
Add Your Touch
Try swapping out cheese for vegan options or adding jalapeños for a spicy kick. Feel free to experiment with different veggies or herbs based on your preferences!
Storing & Reheating
Store leftover stuffed mushrooms in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, about 10-15 minutes.
Chef's Helpful Tips
- For perfect Stuffed Portobello Mushrooms, ensure you remove all gills to avoid bitterness
- Use fresh herbs for more vibrant flavors
- Don’t overstuff; mushrooms need space to cook evenly and develop that smoky flavor
Cooking these mushrooms brings back memories of summer barbecues with friends, where we laughed over spilled drinks and perfectly charred veggies.
FAQ
Can I use regular mushrooms instead of Portobello?
Yes, but they won’t hold as much filling and may cook faster.
What’s the best way to season the stuffing?
Use salt, pepper, and your favorite BBQ sauce to elevate flavors.
How do I know when the mushrooms are done cooking?
Mushrooms should be tender and slightly charred on the edges when ready.
Stuffed Portobello Mushrooms
- Total Time: 40 minutes
- Yield: Serves 4
Description
Indulge in the savory delight of stuffed Portobello mushrooms, a dish that promises to impress at any gathering. These large, meaty mushrooms are filled with a colorful medley of fresh vegetables, aromatic herbs, and gooey cheese, creating a mouthwatering experience that’s hard to resist. Perfect for summer barbecues or cozy dinners, this recipe is not only easy to prepare but also adaptable to various dietary needs. Get ready for an explosion of flavor that will leave your guests begging for the recipe!
Ingredients
- 4 large Portobello mushrooms
- 2 tbsp olive oil
- 1 cup bell peppers (diced; mixed colors)
- 1/2 cup onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup seasoned breadcrumbs
- 1 cup shredded mozzarella cheese or feta
- 1/4 cup fresh herbs (basil or parsley; chopped)
- Salt & pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, warm olive oil and sauté onions and bell peppers until soft (about 5-7 minutes). Add garlic, salt, pepper, and herbs; cook for another minute.
- In a bowl, combine the sautéed veggies with breadcrumbs and cheese until well mixed.
- Clean Portobello mushrooms with a damp cloth and remove stems carefully.
- Stuff each mushroom cap with the veggie mixture, pressing down slightly.
- Arrange on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
