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3.7 from 168 votes

Vegetarian Stuffed Portobello Mushrooms

Looking for a quick, vegetarian dinner idea? Garden-fresh veggies make the perfect, flavorful filling in these Vegetarian Stuffed Portobello Mushrooms.Yield: 2 stuffed mushrooms

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 people
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 plump portobello mushrooms
  • ½ tsp olive oil
  • ½ sweet onion, diced
  • 1 small zucchini, diced (approx 1 c)
  • 1 Roma tomato, diced
  • 1 garlic clove, minced
  • ¼ tsp oregano
  • ¼ tsp salt
  • 1/8 tsp thyme
  • 1/8 tsp ground black pepper
  • ¼ c mozzarella cheese, shredded

Instructions

    Cup of Yum
  1. Preheat your oven’s broiler.
  2. 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.
  3. 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).
  4. Add tomatoes and spices. Sauté an additional 3 minutes to combine the flavors. Remove from heat.
  5. 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.
  6. Broil low 10-12 minutes, checking regularly, until cheese is melted and starting to turn a golden brown.