Stuffed Portabella Mushrooms
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
399 kcal
-
Course
Main Course
-
Cuisine
Italian
Stuffed Portabella Mushrooms
Description
This recipe starts by preparing creamy polenta from polenta corn grits cooked slowly in vegetable stock with salt and butter until smooth. Meanwhile, mushroom caps are prepared by trimming stems and removing gills. The vegetable stuffing incorporates diced red and yellow bell peppers, cucumber, red onion, minced garlic and oregano, seasoned breadcrumbs, lightly beaten egg, and black pepper, combined with mozzarella cheese for binding.
The stuffing is spooned evenly into the mushroom caps that have been brushed with extra virgin olive oil and then baked for 15 minutes until cooked through. Warm marinara sauce is spooned atop the mushrooms along with remaining mozzarella cheese before serving.
Plating involves spooning creamy polenta onto a plate, placing the stuffed mushrooms on top, and garnishing with chopped parsley and flaky sea salt. This combination provides varied textures from the tender mushrooms, crisp vegetable stuffing, creamy polenta, and melty cheese, with herbal and subtle pepper notes throughout.
Ingredients
- 4 portabella mushrooms stem trimmed and gills removed, caps
- 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 black pepper ground
- 1 teaspoon salt fine sea salt
- 1 teaspoon rosemary dried
- 1 tablespoon extra virgin olive oil Bertolli® brand with rich taste
- 1 cup marinara sauce Bertolli® Rustic Cut™ brand
- 1 cup mozzarella cheese , shredded and divided
- 1 tablespoon flat leaf parsley minced and for garnish
- sea salt for garnishing, Maldon
Creamy Polenta
- 1 cup polenta corn grits
- 3 cups vegetable stock , or water
- 1/2 teaspoon salt fine sea salt
- 1 tablespoon butter
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
