Stuffed Portobello Mushrooms

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We were at Costco the other day and spotted portobello mushrooms. They were huge shrooms and very reasonable in price, so we bought a package. I love portobellos in all forms, but my favorite are stuffed portobellos! So that is what I put on the menu for dinner.

I brushed the mushrooms with balsamic vinegar and stuffed them with garlic, onion, spinach, roasted yellow peppers, tomatoes, and breadcrumbs. We also topped them with mozzerella cheese! We baked them in the oven for about ten minutes and voila, we had an amazing meal!

The mushrooms were thick and “meaty.” I don’t eat meat, so I guess I can’t really compare the two, but these shrooms were thick, tender, juicy, and filling. So much better than meat:) The flavors were fantastic!



Stuffed Portobello Mushrooms

2 Portobello mushrooms
Balsamic vinegar
1 T olive oil
2 cloves garlic, minced
¼ of an onion, chopped
1 yellow pepper, roasted and chopped
2 Roma tomatoes, chopped
2 cups of fresh spinach
¼ cup breadcrumbs
Italian seasoning (I use a blend from Emeril)
Mozzerella cheese

1. Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
2. Brush the mushrooms with balsamic vinegar.
3. Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
4. Add in tomatoes and spinach. Cook until spinach wilted and “cooked.”
5. Divide the filling and stuff the mushrooms.
6. Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
7. Place on a baking sheet and bake for about ten minutes or until the cheese is melted.
8. Enjoy!

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. This looks delicious! I’ll have to see if I can make my husband eat it! 😀

    Thanks so much for stopping by my blog. 😀

  2. Holy Amazing! You’re mushrooms look delicious! I love that you stuffed them with veggies. There’s one thing that always turns me off from stuffed mushrooms and that’s a bunch of sausage/meat.

  3. Just made these tonight! So amazing…and I am loving your blog. I found it through Make and Takes. Keep up the great work and thanks for sharing.

  4. I LOVE Mushrooms. Stuffed my absolute favorite. Try Stuffing with Sauted Garlic, Onion and Red Pepper. Add some chopped Spinach, 1/4 C each Ricotta Chees and Firm tofu well blended to smooth. Stuff the shrooms, cover with a little homemade or favorite Spagetti Sauce then some Bread Crumbs and a shake of Romano Cheese. 375* oven 10 to 12 Mins. Serves 2

  5. Wow- these were AMAZING!!!
    My meat-loving, carnivore husband even loved them!
    Seriously- these were incredible- cannot wait to make them again!

  6. Wow/how I love you. My Dr. told me to diet/this will be my first attempt at stuffed portobellow mushrooms/I went to the image section on google and my eyes brought me right here! Thanks/will let you know how I do.

  7. I am a novice cooker- made these tonight and they were simple and yummy! I did not roast my peppers but otherwise followed the recipe as written. I def recommend this recipe. Good fall dish and would be good to impress company with.

  8. I’m a bit confused about the Balsamic Vinegar. Do you coat the inside or the outside of the mushrooms…?

    Also, if you coat the inside, how do you know if you’ve put too much or not enough on…?

    I’d like to try these, as I’ve been looking for a good Portobello Mushroom recipe, but I need to know how to deal with the vinegar before I tackle this one…

    Thx…!

  9. Is there anyway to print this recipe without having multiple pages of advertisements, reviews, and everything else on this page?

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