How to Cook Vegetarian Stuffed Portobellos Mushrooms
Discover > Texas Recipes > How to Cook Vegetarian Stuffed Portobellos Mushrooms
These veg stuffed portobellos loaded with onions, bell peppers, and mushroom stems are a classic appetizer for parties and get-togethers. They’re soft and tender on the outside and warm, savory, and meaty on the inside. A generous sprinkling of bread crumbs (how long do bread crumbs last?) and parmesan on top adds a contrasting crunchy, cheesy texture to these mini, umami-packed, veg stuffed mushrooms.
Choosing the Right Mushrooms for Stuffed Mushrooms
My favorite mushrooms for this recipe are portobellos. They have a rich meaty, almost beefy flavor and when destemmed, open up a big hollow cavity, that’s great for stuffing. Alternatively, you can also opt for button mushrooms or brown creminis. They’re ideal for bite-sized stuffed mushroom appetizers.
When buying portobellos choose ones that are firm and plump and have a faint earthy scent. Avoid mushrooms that are dried up or wrinkly. When prepping the mushrooms, do not wash them, as it will make them slimy. And, once washed, mushrooms never dry completely, so you won’t get the roasted brown exterior - the secret to great stuffed mushrooms - when you bake them. Instead, clean them thoroughly with a damp cloth or paper towel.
Making Stuffed Mushrooms
Clean and Prep the Mushrooms
Preheat oven to 400°F. Clean the mushrooms thoroughly using the 'dry cleaning' method, with a damp cloth. Destem and scoop out flesh from mushroom caps. Place the mushrooms on a greased baking tray – hollow side up – and bake for 15 -20 minutes till the mushrooms are tender.
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Make the Stuffing
Heat olive oil in a skillet over medium heat. Add finely chopped onions and cook for 2 minutes till softened. Add chopped mushroom stems, bell pepper, and green onions. Sauté for a few minutes till the vegetables are tender. Add bread crumbs and mix well. Season with oregano, salt, and pepper. Mix and cook for a minute. Transfer the filling to a bowl, and allow it to cool for 10 minutes.
For the most extensive selection, I suggest buying olive oil, skillet, bread crumbs, oregano, salt, pepper, and mixing bowl online!
Stuff the Mushrooms
Stuff the filling generously into the mushrooms. Sprinkle grated parmesan on top and bake for 15 to 20 minutes, till cheese melts. Top off with fresh cilantro and serve warm.
Once baked, remove the mushrooms and rest for 5 minutes. Top off with fresh cilantro and serve hot!
Veg Stuffed Mushrooms
Ingredients
- 40 Portobello mushrooms
- 1 red bell pepper
- 1/4 cup roasted red bell pepper, chopped
- 1/2 medium onion
- 3 green onions
- 1 tsp oregano
- 6 tbsp breadcrumbs
- 4 tbsp Parmesan cheese, grated
- 1/4 cup parsley fresh
- 2 tbsp olive oil
- 1/2 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
Instructions
- Preheat oven to 400 F degrees.
- Clean the mushrooms and gently remove the stems from them. Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
- Chop the onion, green onions, red bell pepper, roasted pepper, parsley and the mushroom stems. Mince the mushroom stems in very small pieces.
- In a skillet, heat 2 tbsp of olive oil. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and sauté. Add the oregano and salt and pepper. Sauté until pepper and onions are tender, about 5 minutes.
- Transfer the stuffing to a bowl and let it cool. Combine with the parsley, breadcrumbs and Parmesan cheese. Place the mushrooms stem side up on the baking sheet. Fill them with a heaping amount of the stuffing.
- Bake for 15 minutes. Serve and enjoy!
Nutrition Facts
Calories
138.21Fat
4.89Sat. Fat
1Carbs
19.2Fiber
5.21Net carbs
13.98Sugar
9.61Protein
8.95Sodium
272.6Cholesterol
1.36
