Stuffed Portobello Mushrooms

Thank you to everyone who visited and commented on our blog! We hope to see you again! We really wish everyone could win a book, but thanks for playing:)

Now for the big news….the winner is Jennifer Brailsford who said: Who does not love bread? It gets even better because it takes five minutes. I am all for it.

Please email us your mailing information and we will get the autographed book to you!! Thanks again to Jeff and Zoe, we love your book! If you didn’t win, sorry…you should still buy it! It is definitely worth it!

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
1/4 of an onion, chopped
1 yellow pepper, roasted and chopped
2 Roma tomatoes, chopped
2 cups of fresh spinach
1/4 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!

Maria Lichty

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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CommentsLeave a reply

  1. Congrats to the winner!!! These looks fab. I wish I was a mushroom lover.

    Sorry to hear about your tummy issues! We should chat some time about this!

  2. I am a mushroom lvoer and will plan on making these. I guess we were both thinking about mushrooms yesterday since I posted them as well.

  3. Portobello mushrooms are one of our favorites and they taste so meaty. Yours look fabulous; I’ll have to give this one a try. I just discovered your blog and I’ll be back.
    Sam

  4. Erica-I will email you:)

    Cooking Courtney-Try em!:)

    Jennifer-I guess we are on the same page!

    Peter-A fabulous entree indeed!

    My Carolina Kitchen-Thanks for visiting, come again!

    Kat-I am glad Josh likes mushrooms!

    BJD-Thanks!!

    Kara-They were very easy. The perfect veg meal!

  5. I love the meatiness of a nice portobello. I especially love the filling you used. The vibrant colors not only look healthy, they also look DELICIOUS! Yummy.

  6. Congrats to your winner! There are no words for how much I want to make these stuffed portobellos. When I see a recipe I like on blogs, I often pencil it into the menu for a week or two out. But this one will not be able to wait that long! I am going to have to do some shifting around to fit it in much sooner.

  7. Love portobello mushrooms!!! I just had a to-die-for portobello and roasted red pepper sandwich the other day…you would have loved it. I’m actually gonna stuff some eggplants for dinner…we are on the same mind track!

  8. MMMM, I’m a mushroom lover as are two out of three of my children. I’m all for everything you stuffed them with except maybe the tomatoes. Thanks for sharing the recipe!

    Congrats to your winner!!!
    ~ingrid

  9. Cathy-I hope you make this one soon. It is one of my favorite meals!

    Whit-I want your eggplant recipe! Sounds really tasty!

    Ingrid-You can stuff them with pretty much anything. I just used what we had at home!!

  10. Congrats Jennifer…you lucky lucky girl!! The book isn't available here in India, so I shall sit & wait!! Now those are some fab looking mushrooms! WOW!!

  11. Looks delish. I do eat meat, and I think that portobellos are an excellent substitute – you don’t feel like you are missing anything.

  12. Passionate About Baking-I hope the book makes it to India and soon!

    Culinarywannabe-I never feel like I am missing anything..ha! But especially with portobellos as the main meal!

  13. A wonderful dish! I love stuffed portobello mushrooms. Unfortunately we only find the small variety of mushrooms here…

    Cheers,

    Rosa

  14. You’ve done it! All of my favorite ingredients are in this one treat :).

    I just read the first comment, I hope you’re doing ok. Tummy issues suck! I also have my own from time to time, hang in there!

  15. This looks delicious! I’ll have to see if I can make my husband eat it! 😀

    Thanks so much for stopping by my blog. 😀

  16. 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.

  17. 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.

  18. 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

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

  20. 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.

  21. 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.

  22. 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…!

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