Veggie Stuffed Portobello Mushrooms
A delicious main or side dish, these vegetarian stuffed portobello mushrooms, filled with fresh vegetables, panko, herbs and cheese, are a wonderful change of pace. When I talk about stuffed, I mean it! Grill or bake.
Servings (change as needed): 3 mains (or 6 sides)
Ingredients
- 6 large Portobello mushrooms (mushroom stems removed)
Marinade
- 2 tablespoons olive oil
- 2 tablespoons good balsamic vinegar
- 1 teaspoon Dijon mustard
Stuffing, Note 1
- 2/3 cup Panko bread crumbs
- 3/4 cup shredded Mozarella cheese (or Emmental), 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 teaspoons garlic, minced (2 garlic cloves) or 1/4 tsp garlic powder
- 1/2 teaspoon each salt and black pepper (or to taste)
Instructions
- 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 an oil soaked paper towel. Heat BBQ grill to medium high heat. Note 2 (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.
Notes
- Stuffing options
- Veggies: Swap in or add bell pepper, canned black beans or white beans. NOTE: Keep in mind that the cook time is short, so you need to use vegetables that require minimal cooking time - and avoid watery veggies like zucchini.
- Tomatoes: Replace the regular tomatoes with homemade fire roasted tomatoes.
- Cheese: Instead of mozzarella, try goat cheese, feta cheese, Gruyère, or Emmental. For a vegan version, use vegan cheese or nutritional yeast.
- Herb and seasoning choices: Instead of oregano or thyme, try fresh tarragon or chives. Italian seasoning or other dried herbs also work well (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 bake instead of grill: If you don't have a grill, the stuffed portobello mushrooms can be baked in a 425F/218C oven for about 10-12 minutes on a baking sheet.
- Toppings: Add extra flavor and color when serving, with one of these: marinara sauce, salsa, pico de Gallo, a herb drizzle, chimichurri, Greek yogurt, tomato bruschetta or a drizzle of basil pesto.
- To make ahead and store: 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