Stuffed Portobello Mushrooms
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Stuffed Portobello Mushrooms – these mushrooms are stuffed with lots of veggies plus goat cheese and topped with mozzarella cheese.
May is Vegetarian and Seafood Month at JoCooks. As I mentioned in my previous post, I am doing this to prove to myself that you can cook a variety of dishes with no meat.
Today’s recipe is one that I am a big fan of. I love mushrooms, and I love stuffed mushrooms. Portobello mushrooms are great for stuffing because they are so big and you can really stuff them with anything. These mushrooms were so delicious, they were gone instantly. I barely had time to take some pictures of them. 🙂
Mushrooms are great for you and they are full of vitamins. I cook with mushrooms a lot, and I love to try all different kinds of mushrooms. I don’t cook much with portobello mushrooms because I normally like to grill them with a little bit of salt, or use them on burgers.
Today, portobello mushrooms are the star ingredient in my recipe. Other vegetables I used are tomatoes, spinach, onion and garlic. I also added goat cheese to the mixture for lots of flavor and topped off the mushrooms with some mozzarella cheese. To me this dish was like a carb free vegetarian pizza.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Leave a comment below and rate this recipe or take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Stuffed Portobello Mushrooms
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Serves: 4
Stuffed Portobello Mushrooms – these mushrooms are stuffed with lots of veggies plus goat cheese and topped with mozzarella cheese.
Ingredients
- 4 large portobello mushrooms
- 1 tbsp olive oil
- 1/2 onion chopped
- 4 cloves garlic minced
- 1/2 green bell pepper chopped
- 2 cups spinach chopped
- 4 cocktail tomatoes chopped
- 1/4 cup goat cheese crumbled
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp hot sauce Frank's
- 1/2 cup breadcrumbs
- 1/2 cup mozzarella cheese shredded
Instructions
- Preheat oven to 400 F degrees.
- Carefully remove stems from mushrooms. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Do not throw away the stems from the mushrooms but chop them up to be added to the stuffing.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent.
- Add the green pepper and spinach to the skillet and cook for a couple more minutes. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
- Stuff the mushrooms with the mixture equally. Top with mozzarella cheese.
- Bake for about 10 minutes or until the cheese melts.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1mushroomCalories: 203kcal (10%)Carbohydrates: 17g (6%)Protein: 11g (22%)Fat: 10g (15%)Saturated Fat: 4g (25%)Cholesterol: 17mg (6%)Sodium: 531mg (23%)Potassium: 402mg (11%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 9525IU (191%)Vitamin C: 24.5mg (30%)Calcium: 224mg (22%)Iron: 2.7mg (15%)
Nutrition Facts
Stuffed Portobello Mushrooms
Amount Per Serving (1 mushroom)
Calories 203
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 531mg23%
Potassium 402mg11%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 3g3%
Protein 11g22%
Vitamin A 9525IU191%
Vitamin C 24.5mg30%
Calcium 224mg22%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
We all loved these!!! Easy and delicious!
Loved this!
Loved the mushrooms, I didn’t use peppers I run from them. I added soaked walnuts, nutritional yeast for that cheesy flavour ( now it’s vegetarian ). So good thanks for the inspiration! So yummy.
This was one of the yummier and filling stuffed mushroom recipes I’ve ever made. I served them on a bed of spring greens and drizzled all of it with high-quality balsamic vinegar and olive oil. The only changes I made were using caraway seed and fresh oregano in place of all of the garlic. My husband is allergic to garlic. It wasn’t missed.
I love the caraway seeds idea. 🙂
This recipe was easy and delicious! The goat cheese gives the filling a little tang which other stuffed mushrooms I’ve had lacked. The only difference I did was mixing stuffing all together then stuffing the portabello. I like my shrooms firm so I didn’t pre cook them but every thing came out gently firm and cooked through. I will definitely make these again!
So glad you liked it!
I made this with 2 portobellos and corn on the cob a light dinner tonight for hubby and I It was very filling (Forgot to halve the filling! 😜).
Quick question tho when ever I have made the portobello before I scrape out the gills but you never mentioned it. Should they be removed?
It’s not necessary, but you can if you like!
Excellent! Since I’m a strong believer in the power of culinary herbs, I added a teaspoon of dried basil (California sweet) and enjoyed tremendously! Thank you for sharing…
This recipe was easy and delicious! I’m so making it again. A winner!!
These are delicious!! I will definitely make them again. They are spicy enough for my spice-loving husband, but not too spicy for me!
Glad you liked them!
Can you substitute feta for goat cheese?
Yes you can!