Vegetarian Stuffed Portobello Mushrooms
User Reviews
3.7
Vegetarian Stuffed Portobello Mushrooms
Description
Vegetarian Stuffed Portobello Mushrooms begin by preparing the mushrooms as edible vessels by removing their stems and ribbing. The scooped mushroom flesh is combined with diced onions, zucchini, and tomatoes, then gently sautéed with garlic and herbs to build a savory vegetable filling. This mixture is spooned back into the mushroom caps, which are placed upside down on a baking sheet. A sprinkle of shredded mozzarella crowns each mushroom before broiling. The broil method melts and browns the cheese, adding a pleasing contrast to the tender vegetable base.
The mushrooms provide a rich, meaty texture that complements the fresh taste of the combined vegetables and aromatic herbs. The modest use of mozzarella adds a creamy, mild salty note without overpowering the vegetables. The broiling step ensures a lightly crisped top while keeping the mushroom caps juicy and tender. This recipe works well as a standalone light meal or a side dish for larger dinners.
Because the ingredients are simply sautéed and then broiled, preparation is straightforward, focusing on balancing the seasoning and cooking the filling just until tender. Watching the mushrooms closely while broiling prevents overcooking or burning the cheese topping. The dish highlights how stuffed mushrooms can be a hearty vegetarian option incorporating fresh ingredients with minimal fuss.
Ingredients
- 2 plump portobello mushrooms
- ½ tsp olive oil
- ½ onion diced, sweet
- 1 zucchini diced (approx 1 c, small
- 1 Roma tomato diced
- 1 garlic minced, clove
- ¼ tsp oregano
- ¼ tsp salt
- 1/8 tsp thyme
- 1/8 tsp black pepper ground
- ¼ c mozzarella cheese shredded
Instructions
- Preheat your oven’s broiler.
- Using a knife, cut off the stem of the Portobello mushroom. With a spoon, carefully scrape out the ribbing and create a bowl in the under-side of the mushroom. Dice all innards and set aside.
- In a medium, non-stick frying pan, heat the oil. Add onion and sauté until starts to sweat (3-5 min). Add zucchini and reserved mushroom innards and cook until just soft (3-5 min).
- Add tomatoes and spices. Sauté an additional 3 minutes to combine the flavors. Remove from heat.
- Place mushroom caps, upside-down, on a greased, foil-lined baking sheet. Gently fill the caps with the warm veggie mixture. Top with a sprinkling of cheese.
- Broil low 10-12 minutes, checking regularly, until cheese is melted and starting to turn a golden brown.
User Reviews
Overall Rating
3.7
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