Vegetarian Stuffed Portobello Mushrooms
These stuffed portobello mushroom caps are the perfect vegetarian entrée. Savory, filling, and easy to make, this healthy meal is perfect for weeknights or fancier dinners.
Ingredients
- 4 whole portobello mushroom caps
- ¼ cup white onion minced
- 1 15-oz. can of artichoke hearts in water
- 1 12-oz. jar of roasted red peppers
- 2 garlic cloves minced
- 1 cup spinach fresh or frozen (if frozen, use less)
- ¼ cup kalamata olives sliced
- ¼ cup green olives sliced
- ¼ cup pesto
- 1 tsp red pepper flakes
- ½ cup feta cheese
- ½ cup panko bread crumbs
- Salt and black pepper to taste
- Extra virgin olive oil
Instructions
- Preheat the oven to 400° F. Gently wash and pat dry your mushroom caps. Brush the caps lightly with olive oil and cook, rib side down, on a lined sheet pan in the oven for 10 minutes.
- Drain and chop the artichoke hearts and roasted red peppers. Saute them with the minced onion until the onion becomes translucent.
- Add the garlic, spinach, olives, red pepper flakes, pesto, and feta cheese and continue to cook for 5 - 10 minutes, until the juices have cooked off and the flavors have combined.
- When the mushrooms are finished cooking, remove from the oven and mop up any juice that was released.
- Flip the baked portobello mushrooms over and fill them with the vegetable mixture until you’ve used it all. Sprinkle each cap with panko bread crumbs, pressing down gently to get the bread crumbs to stick.
- Bake the stuffed mushrooms in the oven for another 10-15 minutes, until the feta cheese is melty and the bread crumbs are golden brown.
Nutrition
Serving: 1mushroomCalories: 231kcalCarbohydrates: 21gProtein: 8gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 18mgSodium: 2256mgPotassium: 536mgFiber: 5gSugar: 4gVitamin A: 1752IUVitamin C: 43mgCalcium: 191mgIron: 2mg
Tried this recipe?Let us know how it was!