Stuffed Portabella Mushrooms
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
399 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Portabella Mushrooms
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One of the best easy vegetarian recipes are Stuffed Portabella Mushrooms. A great vegetarian dinner idea perfect for meatless Monday!
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Ingredients
- 4 portabella mushrooms caps , stem trimmed and gills removed
- ½ cup red bell pepper , chopped
- ½ cup yellow bell pepper , chopped
- ½ cup cucumber , chopped
- ½ cup red onion , chopped
- 2 cloves garlic , minced
- 1 teaspoon oregano , minced
- ¼ cup seasoned breadcrumbs
- 1 egg , lightly beaten
- ½ teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon dried rosemary
- 1 tablespoon Bertolli® Extra Virgin Olive Oil with Rich Taste
- 1 cup New Bertolli® Rustic Cut™ Marinara
- 1 cup mozzarella cheese , shredded and divided
- 1 tablespoon flat parsley , minced and for garnish
- Maldon sea salt , for garnishing
Creamy Polenta
- 1 cup polenta (corn grits)
- 3 cups vegetable stock , or water
- 1/2 teaspoon fine sea salt
- 1 tablespoon butter
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Instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
- Start making polenta. Heat chicken or vegetable stock in a medium sauce pan over high heat. Bring to a boil and add dry polenta and fine sea salt. Cover and reduce to low heat.
- Combine bell peppers, cucumber, red onion, garlic, oregano, bread crumbs, egg, ground black pepper, fine salt and ½ cup shredded mozzarella cheese in a large mixing bowl. Toss well.
- Arrange portabella mushroom caps on the rimmed baking sheet. Baste with extra virgin olive oil.
- Equally divide vegetable stuffing mix in each portabella cap.
- Bake for 15 minutes.
- Meanwhile, heat marinara sauce. Take polenta off heat and stir in butter. If it is too thick, add additional water and stir until desired consistency.
- Plate by spooning polenta onto a plate, top with a stuffed portabella mushroom. Top with marinara sauce and remaining shredded mozzarella cheese.
- Garnish with chopped parsley and Maldon sea salt.
- If you've tried this recipe, come back and let us know how it was!
Equipments used:
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
51g
(17%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
70mg
(23%)
Sodium
2225mg
(93%)
Potassium
747mg
(21%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1780IU
(36%)
Vitamin C
66.1mg
(73%)
Calcium
187mg
(19%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 2225mg | 93% |
| Potassium | 747mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1780IU | 36% |
| Vitamin C | 66.1mg | 73% |
| Calcium | 187mg | 19% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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