Veggie Stuffed Portobello Mushrooms
A delicious main or side dish, these veggie stuffed portobello mushrooms, filled with fresh vegetables, herbs and cheese, are a wonderful change of pace. When I talk about 'stuffed' in this recipe, I mean STUFFED!
Servings (change as needed): 3 mains (or 6 sides)
- 6 large Portobello mushrooms (mushroom stems removed)
- 2 tablespoon olive oil
- 2 tablespoon good balsamic vinegar
- 1 teaspoon Dijon mustard
- 2/3 cup Panko (Japanese) bread crumbs
- 3/4 cup shredded Mozarella cheese (or Emmenthal), divided (optional: additional grated Parmesan cheese)
- 3 tablespoon finely chopped green onions or chives
- 1 tablespoon fresh chopped oregano (or thyme)
- 1/2 cup chopped tomato, juice squeezed out
- 2 cups fresh baby spinach, roughly chopped
- 1 cup spiralized butternut squash (OPTIONAL)
- 2 teaspoon garlic, minced (2 garlic cloves) or 1/4 tsp garlic powder
- 1/2 teaspoon each salt and black pepper (or to taste)
PREPARE AND MARINATE MUSHROOMS: Wipe/clean top of portobello mushroom caps with a damp paper towel. Using a spoon, gently scrape out the black gills in the inner side of the mushroom caps and discard. Mix together marinade ingredients, brush over top and bottom of mushrooms, then set aside for 20-30 minutes to marinate while you prepare the stuffing. Shortcut: use a bottled salad dressing instead of marinade e.g. Italian or balsamic.
PREPARE GRILL: Spray grill with oil or wipe grill with oil soaked paper towel. Heat BBQ grill to medium high heat. Note 1 (to bake)
PREPARE STUFFING AND STUFF MUSHROOMS: In a medium bowl, combine all stuffing ingredients (leaving 1/4 cup of mozzarella cheese for topping). Taste and adjust seasonings. Spoon stuffing into cavity of the 6 mushroom caps, pressing down slightly to adhere. Sprinkle on remaining 1/4 cup mozzarella. If desired, sprinkle on some Parmesan cheese too.
GRILL AND SERVE: Place mushrooms on grill, stuffing side up. Close lid and cook about 6-7 minutes. Serve immediately.
Nutrition Value estimates include 2 stuffed mushrooms caps per serving.
- To Bake: If you don't have a grill, the Stuffed Portobello Mushrooms can be baked in a 425F oven for about 8 minutes on a baking sheet.
- Veggies: Keep in mind that the cook time is short, so you need to use vegetables that require minimal cooking time.
- Red peppers, canned black beans (drained and rinsed) and green onions would work fine for example.
- I added butternut squash because I had already bought some pre-spiralized. You can certainly leave it out if you want, although it did add a nice bit of texture.
- I would not suggest using high water-content vegetables such as zucchini, however, as the stuffing and mushrooms may become soggy.
- Cheese: Instead of mozzarella, try goat cheese, gruyere or Emmenthal. For a vegan version, use vegan cheese or nutritional yeast.
- Herbs and spices: Instead of oregano or thyme, try fresh tarragon, fresh basil or chives. You can also use dried Italian seasoning or other dried herbs (1 tablespoon fresh = 1 teaspoon dried, a 3:1 ratio). And feel free to add a pinch of cayenne pepper if you like heat.
- To Make Ahead: Complete the dish. Let mushrooms sit until needed. Then rewarm under the broiler for 2 minutes. Or, prepare everything ahead including stuffing the mushrooms, then grill just before serving. Leftovers can be stored in an airtight container for 3 days and rewarmed in the oven.
Calories: 306kcal | Carbohydrates: 28g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 718mg | Potassium: 1043mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7320IU | Vitamin C: 21mg | Calcium: 248mg | Iron: 3mg