Portobellos Stuffed With Roasted Vegetables Recipe

Name: Portobellos Stuffed With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small tomatoes, halved; 5 tablespoons olive oil; 1 tablespoon fresh lemon juice; 2 cloves garlic, minced; 1 tablespoon fresh thyme, plus more for garnish; 1 1/4 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 4 small (4- to 5-inch) portobello mushrooms, stems removed; 4 ounces chanterelle mushrooms; 4 ounces shiitake mushrooms, stems removed; 2 small red onions, each cut into 8 wedges

Servings: persons

3 small tomatoes, halved
5 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon fresh thyme, plus more for garnish
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 small (4- to 5-inch) portobello mushrooms, stems removed
4 ounces chanterelle mushrooms
4 ounces shiitake mushrooms, stems removed
2 small red onions, each cut into 8 wedges

1
Preheat the oven to 250 degrees.
2
Place the tomatoes cut-side down on a baking sheet and roast for 3 hours.
3
Remove from the oven and slice each half in half again and set aside.
4
Raise the oven temperature to 375 degrees.
5
In a large bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt and pepper to make a vinaigrette.
6
Add portobellos and toss until thoroughly coated.
7
Place portobellos, gill-side down, on a baking sheet.
8
If the chanterelles are large, halve or quarter them; cut the shiitakes into thick slices.
9
Add the chanterelles, shiitakes and onions to the bowl with the vinaigrette and toss until thoroughly coated.
10
Transfer the mushrooms and onions to another baking sheet.
11
Place both baking sheets in the oven and roast until very tender and nicely browned, about 35 to 40 minutes.
12
Place the portobellos gill-side up on a platter.
13
Combine the tomatoes with the mushroom-onion mixture.
14
Divide the mixture among the portobello caps, mounding it in the middle of each.
15
Reheat briefly in the oven if necessary, garnish with thyme and serve immediately.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 small tomatoes, halved, 5 tablespoons olive oil, 1 tablespoon fresh lemon juice, 2 cloves garlic, minced, and more.

Yes, Portobellos Stuffed With Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portobellos Stuffed With Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions