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
Scale
- 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