Veggie Filled Portobello Mushrooms Recipes

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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

VEGGIE FILLED PORTOBELLO MUSHROOMS



Veggie Filled Portobello Mushrooms image

A $400 winner in Crave-Worthy Vegetable Suppers Catagory, published in the August 2009 issue of BH&G magazine! Submitted by Ilene S. Whitehead, Pueblo, Co.

Provided by Sharon123

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 small yellow sweet pepper, cut in bite-size pieces (or red, orange, green pepper)
1 small red onion, chopped
1 medium zucchini, coarsely shredded (or yellow squash)
1 carrot, coarsely shredded
1 stalk celery, thinly sliced
2 garlic cloves, minced
1 -3 tablespoon olive oil
1 tablespoon fresh basil, snipped
1 tablespoon lemon juice
1 (5 ounce) package fresh Baby Spinach
1/2 cup fine dry breadcrumb
1/2 cup finely shredded parmesan cheese
4 potobello mushroom caps, stems removed (4-5-inch)
4 slices provolone cheese

Steps:

  • Preheat oven to 425*F.
  • Line a 15x10x1" baking pan with foil. In a 12" skillet, cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium high heat 4 minutes. Stir in basil, lemon juice, and 1/4 teaspoons each salt and ground black pepper. Top with spinach and cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.
  • Remove gills from mushroooms if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake 15 minutes(mushrooms will water out slightly). Top with remaining Parmesan cheese. Bake 2 minutes more or until heated through.

Nutrition Facts : Calories 282.6, Fat 15.6, SaturatedFat 7.7, Cholesterol 30.3, Sodium 588.4, Carbohydrate 20.4, Fiber 3.3, Sugar 4.6, Protein 16.8

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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  • Preheat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. In 12-inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, parsley, lemon juice, 1/4 teaspoon each salt and ground black pepper. Top with spinach; cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.
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