Today I’m sharing one of my favorite dishes that I’ve made from a Pinterest recipe – vegetable stuffed portobello mushrooms. These stuffed mushrooms are so good. I love making them and have made them with large portobello mushrooms and small ones too. I pretty much follow the original recipe I found and only change things up if I’m missing an ingredient or two such as swapping out roasted red peppers for red bell peppers if it’s what I have on hand. I usually also use Italian breadcrumbs instead of plain.
For this recipe you’ll need:
- portobello mushrooms
- olive oil
- roasted red pepper
- sun dried tomatoes
- red pepper flakes
- black pepper
- breadcrumbs (I use Italian breadcrumbs usually)
- grated parmasan
- shredded mozzarella
After cleaning the portobello mushrooms, rub both sides with olive oil. Over medium heat, sauté diced onion. Once the onions have softened, add in the diced zucchini. And once those have softened add in the roasted red pepper and sun dried tomatoes. After a few minutes add in the garlic and finally the spinach. Stir until the spinach wilts.
Remove the pan from the heat and add in the oregano, red pepper flakes, black pepper, breadcrumbs, and grated parmesan. Stuff the mushrooms with the filling. Bake at 375 for 35-40 minutes (depending on the size of your mushrooms, it may be less than that). Add the shredded mozzarella and bake for another 10 minutes or until the mozzarella is melted.
These vegetable stuffed mushrooms are seriously so good. I always look forward to eating them whenever I add them to my weekly meal menu. There is a fair bit of prep work involved in terms of chopping all the vegetables, but it’s an easy recipe and well worth it.