Vegetable Stuffed Portobello Mushrooms

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 6 mushrooms
    • Difficulty Level

This is a recipe for vegetable stuffed Portobello mushrooms. This is a great dish to serve as a starter for any meal, or as a wonderful vegetarian entree.

The Portobello mushrooms are meaty and satisfying, and most importantly, packed with delicious flavor. Plus they look beautiful when served. Enjoy.

Rate Recipe

3 Ratings

Ingredients

  • 6 large Portobello mushroom caps, stems cut off
  • 1 zucchini, diced
  • 1 red onion, diced
  • 1/2 cup parsley, finely chopped
  • 1 yellow bell pepper
  • 1 cup white cannellini beans
  • 1/4 cup olive oil
  • salt and pepper
  • 3 cloves garlic, minced to a paste
  • 2 tbsp balsamic vinegar

Instructions

  • 1. Preheat oven to 450 degrees Fahrenheit. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.
  • 2. Meanwhile, combine the rest of the vegetables with remaining olive oil, and season with salt and pepper generously. Top the mushroom caps.
  • 3. Bake for another 15 minutes then serve.

Instructions

  • 1. Preheat oven to 450 degrees Fahrenheit. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.
  • 2. Meanwhile, combine the rest of the vegetables with remaining olive oil, and season with salt and pepper generously. Top the mushroom caps.
  • 3. Bake for another 15 minutes then serve.

Rate this recipe

  • 3 people rated this recipe

  • Average Rating

    (4.3 / 5)


LIKE US ON FACEBOOK   


Comments