Stuffed Portobello Mushrooms

This mushroom recipe is a perfect company dish, drawing "Wows" everytime you serve them. Our friend Katherine developed this appetizer recipe for Savvy Veg. Thanks, Katherine! Stuffed Portobello Mushrooms can be an appetizer or a side dish, depending on the meal. They are filling and satisfying, packed with nutrition, high in protein. Nutrition Data Per Serving, 139 g: 128 cal, 8g carbs, 9g fat, 135 mg sodium, 2g fiber, 6g protein, low Cholesterol, good source Vit A, C, K, Riboflavin, Niacin, Folate, Pantothenic Acid, Phosphorus, Potassium, Copper, Manganese and Selenium. Estimated glycemic load 4
Photo by Devon F.
Adapted from savvyvegetarian.com

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from savvyvegetarian.com

Ingredients

  • 4

    large portobello mushrooms (3 - 4 inches in diameter)

  • 1/4

    cup chopped fresh bread crumbs

  • 3/4

    oz freshly grated parmesan cheese OR 4 Tbsp nutritional yeast

  • 2

    cloves garlic, minced

  • 1/2

    cup red, yellow and orange pepper mixed, chopped small

  • 1

    minced scallion

  • 1

    cup chopped baby spinach

  • 1

    diced ripe small Roma tomato

  • 1

    Tbsp minced fresh parsley leaves

  • 1

    Tbsp extra-virgin olive oil

  • Salt and pepper to taste

Directions

1. Preheat broiler 2. Mince garlic, chop bread, peppers, scallion, parsley and spinach. Set aside 3. Heat a large skillet on medium heat, and lightly brown bread crumbs, stirring occasionally 4. Transfer to a bowl and stir breadcrumbs together with parmesan cheese or nutritional yeast, parsley, salt and pepper to taste 5. Cut off mushroom stems, chop and set aside 6. Scrape out the gills (black webby stuff) from the mushrooms carefully with a spoon 7. Brush mushrooms lightly with oil 8. Put whole mushrooms, hollow sides up, on a baking sheet sprayed with cooking spray or covered with parchment paper 9. In previously used skillet sauté scallions, garlic, diced peppers and sliced mushroom caps in small amount of oil for 3 - 5 minutes, or until cooked 10. Add tomatoes and continue to sauté for 2 - 3 minutes 11. Add spinach briefly to wilt 12. Combine bread crumb mixture with sautéed vegetables and mound onto mushroom centers 13. Optional: Top with small amount of finely grated dairy or non-dairy cheese 14. Broil stuffed mushrooms until stuffing is golden brown, 2 - 5 minutes

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: