Stuffed Portobello Mushrooms Recipe

Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup plus 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 garlic cloves, minced; 6 large mushrooms, such as portobellos, stems and gills removed, caps wiped clean; 3 medium zucchini, diced; 1 medium red bell pepper, sliced; 1 large yellow onion, diced; 3 ounces (6 tablespoons) cream cheese; 3 tablespoons unsalted butter, softened; 1 green onion (white and green parts), thinly sliced; 1 ounce Parmesan or other hard cheese (page 23), grated (1/4 cup); 2 tablespoons sliced drained sun-dried tomatoes in oil; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh flat-leaf parsley; 2 tablespoons fresh bread crumbs; 3 plum tomatoes, cut into 6 slices each; 4 ounces semisoft cheese (page 23), grated (1 cup)

Servings: persons

1/3 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
6 large mushrooms, such as portobellos, stems and gills removed, caps wiped clean
3 medium zucchini, diced
1 medium red bell pepper, sliced
1 large yellow onion, diced
3 ounces (6 tablespoons) cream cheese
3 tablespoons unsalted butter, softened
1 green onion (white and green parts), thinly sliced
1 ounce Parmesan or other hard cheese (page 23), grated (1/4 cup)
2 tablespoons sliced drained sun-dried tomatoes in oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons fresh bread crumbs
3 plum tomatoes, cut into 6 slices each
4 ounces semisoft cheese (page 23), grated (1 cup)

1
Preheat the oven to 400 F.
2
To cook the mushrooms, combine 1/3 cup of the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the garlic in a large bowl.
3
Using a pastry brush, coat the surface of the mushrooms, inside and out, with the oil mixture.
4
Place the mushrooms on a baking sheet, domed side down.
5
Bake for about 15 minutes, or until the centers of the mushrooms are tender.
6
Drain the mushrooms on paper towels and set aside to cool.
7
Keep the oven on.
8
To make the filling, in a large skillet, heat 2 tablespoons of the olive oil over high heat.
9
When the oil is nearly smoking, add enough of the zucchini to make a single layer in the pan.
10
Cook the zucchini without stirring until browned on one side, about 5 minutes.
11
Stir the zucchini and cook for an additional 2 minutes, or until lightly browned on all sides.
12
Remove to a medium bowl and repeat with the remaining zucchini.
13
Add the bell pepper, onion, and remaining tablespoon oil to the skillet and cook, without stirring, for 5 minutes, or until browned.
14
Stir the mixture and cook for an additional 2 minutes.
15
Add the bell pepper and onion to the zucchini.
16
Season the vegetable mixture with 1/4 teaspoon salt and pepper to taste.
17
Let it cool in the refrigerator while preparing the rest of the filling.
18
Combine the cream cheese and butter in a medium bowl.
19
Fold in the green onions, Parmesan cheese, sun-dried tomatoes, basil, parsley, remaining garlic, bread crumbs, and 1/4 teaspoon each salt and pepper.
20
Mix the cheese mixture into the vegetable mixture, combining thoroughly but gently.
21
Place the mushrooms, domed side down, on a baking sheet.
22
Divide the filling evenly among the mushroom caps, mounding it slightly.
23
Push the filling to the edges to fill the entire cap.
24
Top each with 3 slices tomato and sprinkle with the semisoft cheese, mounding it high.
25
Bake for about 20 minutes, or until the mushrooms are heated through and the cheese is melted and is beginning to brown.
26
The stuffed mushrooms will keep for up to 3 days in the refrigerator.
27
Reheat them, covered, in a 350F.
28
oven.
29
The stuffing will keep for up to 5 days in the refrigerator.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/3 cup plus 3 tablespoons extra-virgin olive oil, Kosher salt and freshly ground black pepper, 2 garlic cloves, minced, 6 large mushrooms, such as portobellos, stems and gills removed, caps wiped clean, and more.

Yes, Stuffed Portobello Mushrooms falls under the Vegetarian 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.

Stuffed Portobello Mushrooms

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