Vegetable Stuffed Portobellos Recipes

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VEGETABLE-STUFFED GRILLED PORTOBELLOS



Vegetable-Stuffed Grilled Portobellos image

Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang's all here! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavor in this totally delish dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup balsamic vinegar
6 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon each dried thyme, marjoram and basil
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
2 medium onions, halved and sliced
2 medium zucchini, halved and sliced
1 medium sweet red pepper, cut into 3/4-inch pieces
2 plum tomatoes, halved and sliced
5 small carrots, halved lengthwise and cut in half
1/2 cup garlic-herb spreadable cheese

Steps:

  • In a small bowl, combine the oil, vinegar, garlic, salt and herbs. Pour half of the marinade into a large resealable plastic bag. Add mushrooms; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add remaining vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain vegetables and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Place remaining vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently., Spread cheese over mushrooms; top with vegetables.

Nutrition Facts : Calories 350 calories, Fat 27g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 7g protein.

VEGETABLE-STUFFED PORTOBELLOS



Vegetable-Stuffed Portobellos image

I often substitute portobellos for hamburger patties, but in this open-faced recipe, they take the place of buns. My family loves this tasty, healthful dinner, and it's ready in no time. - Elizabeth Doss, California City, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 can (15 ounces) cannellini beans, rinsed and drained
2 tablespoons olive oil, divided
1 tablespoon water
1 teaspoon dried rosemary, crushed
1 garlic clove, peeled and halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 medium sweet red pepper, finely chopped
1 medium red onion, finely chopped
1 medium zucchini, finely chopped
1/2 cup shredded pepper Jack cheese

Steps:

  • In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside., Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat until mushrooms are tender, 6-8 minutes on each side., Meanwhile, in a small nonstick skillet add remaining oil; saute red pepper, red onion and zucchini until tender., Spread about 1/3 cup reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 252 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 378mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

CHEESE-STUFFED PORTOBELLOS



Cheese-Stuffed Portobellos image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray
4 6-inch portobello mushroom caps
4 cups spinach, chopped
1 cup breadcrumbs (preferably panko)
1 cup shredded mozzarella cheese
2 shallots (1 finely chopped, 1 thinly sliced)
1 large tomato, diced
3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 cup ricotta cheese
4 stalks celery, peeled and thinly sliced

Steps:

  • Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
  • Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
  • Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
  • Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table," said Ms. Wenz. "To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."

Provided by Tara Parker-Pope

Categories     main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 large portobello mushrooms, stems removed
4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided
2 medium-sized shallots, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
2 cups spinach, chopped and tightly packed
1/4 cup vegetable or mushroom broth
1 1/2 cups cooked cannellini beans
2 tablespoons flat-leaved parsley, chopped
2 tablespoons breadcrumbs, plus more if desired
2 tablespoons nutritional yeast, plus more if desired

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
  • In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
  • In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 7 grams, TransFat 0 grams

PORTOBELLOS STUFFED WITH ROASTED VEGETABLES



Portobellos Stuffed With Roasted Vegetables image

Provided by Molly O'Neill

Categories     project, roasts, appetizer

Time 4h

Yield 4 servings

Number Of Ingredients 11

3 small tomatoes, halved
5 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon fresh thyme, plus more for garnish
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 small (4- to 5-inch) portobello mushrooms, stems removed
4 ounces chanterelle mushrooms
4 ounces shiitake mushrooms, stems removed
2 small red onions, each cut into 8 wedges

Steps:

  • Preheat the oven to 250 degrees. Place the tomatoes cut-side down on a baking sheet and roast for 3 hours. Remove from the oven and slice each half in half again and set aside.
  • Raise the oven temperature to 375 degrees. In a large bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt and pepper to make a vinaigrette. Add portobellos and toss until thoroughly coated. Place portobellos, gill-side down, on a baking sheet. If the chanterelles are large, halve or quarter them; cut the shiitakes into thick slices. Add the chanterelles, shiitakes and onions to the bowl with the vinaigrette and toss until thoroughly coated. Transfer the mushrooms and onions to another baking sheet. Place both baking sheets in the oven and roast until very tender and nicely browned, about 35 to 40 minutes.
  • Place the portobellos gill-side up on a platter. Combine the tomatoes with the mushroom-onion mixture. Divide the mixture among the portobello caps, mounding it in the middle of each. Reheat briefly in the oven if necessary, garnish with thyme and serve immediately.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 621 milligrams, Sugar 7 grams, TransFat 0 grams

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS



Vegetarian Stuffed Portobello Mushrooms image

I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!

Provided by Aimee Dorrell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 12

2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
2 small green bell peppers, thinly sliced
1 small onion, thinly sliced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
4 large portobello mushroom caps
1 cup shredded Parmesan cheese
1 ½ cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley
¼ cup pineapple chunks

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
  • Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
  • Cook on the preheated grill until tender, 7 to 8 minutes.
  • While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
  • Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS



Vegetarian Stuffed Portobello Mushrooms image

I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.

Provided by Nikki Finger

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 55m

Yield 4

Number Of Ingredients 11

½ cup water
⅛ cup dry red lentils
1 tablespoon olive oil, divided
8 baby portobello mushrooms, stemmed
½ cup finely diced onion
2 cloves garlic, finely diced
¾ cup shredded Cheddar cheese, divided
¼ cup crumbled feta cheese
⅛ cup shredded Parmesan cheese
¼ teaspoon dried parsley
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
  • Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
  • Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
  • Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
  • Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 10 g, Cholesterol 43 mg, Fat 16.2 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 423.5 mg, Sugar 2.8 g

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