stuffed portobello

Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!

Veggie Lasagna Stuffed Portobello Mushrooms

olive oil

baby spinach (chopped)

garlic

onion

red bell pepper

kosher salt

ricotta

parmesan cheese

basil leaves (chopped)

portobella mushroom caps

marinara sauce

mozzarella

Preheat the oven to 400F. Spray a baking sheet with oil.

Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.

In a medium bowl add the ricotta, parmesan cheese and egg, mix well.

Add the cooked vegetables and basil and mix.

Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.

Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

With only a few simple ingredients, these stuffed mushrooms can be whipped up in no time. Plus, they&#39;re perfect for satisfying your hunger without leaving you feeling weighed down.

Recipe for Portobello Stuffed Mushrooms | Vegan and Gluten-Free

portobello mushrooms (lmedium-arge)

tomatoes (finely chopped)

onion (small, finely chopped)

garlic (minced)

celery (finely chopped)

vegan parmesan cheese

tarragon (dried leaves)

basil (fresh leaves)

parsley (fresh leaves)

salt and pepper

olive oil (extra virgin)

mozzarella cheese

breadcrumbs (gluten-free)

Preheat

Preheat the oven to 350 Fahrenheit (175 ºC).

Prepare

Line a baking sheet with parchment paper and place the mushrooms stalk side up on the baking sheet. Season with salt and pepper and optionally drizzle over a little olive oil.

Bake

Bake mushrooms. Place the baking sheet into the oven and roast for about 15 minutes or until the mushrooms begin to soften.

Make stuffing

Make stuffing. Meanwhile, heat a tablespoon of the olive oil in a saucepan (or use 2 tablespoons of water to make it oil-free). Add the onion, minced garlic, and celery and cook on low heat for 10 minutes or until the vegetables are soft but not brown.

Add remaining dried tomatoes. Stir every few minutes during cooking, add the finely chopped dried tomatoes, and cook for a few more minutes.

Cool down

Remove from the heat and let the mixture cool down.

Season

Season. Add the vegan parmesan cheese, dried tarragon, fresh chopped parsley, and chopped basil. Taste the mix; you can add a little salt, but not too much because the dried tomatoes are usually salty.

Pile up

Pile up the filling on the portobello mushrooms caps and top shredded vegan mozzarella cheese or vegan parmesan cheese.

Return to the oven and cook for about 10 minutes or until the mushrooms are tender.

Serve

Serve. Transfer the stuffed portobello mushrooms to serving plates and garnish with chopped basil serve right away with a green salad.

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If you are looking for an easy, delicious, and quick Stuffed Portobello Mushrooms recipe, you found it! See how to make this tasty meal in just a few steps.

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Top 2 stuffed portobello recipes from across the web

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Veggie Lasagna Stuffed Portobello M...

Recipe for Portobello Stuffed Mushr...

The most viewed stuffed portobello recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine