Name: Cheesy Stuffed Portobello Mushrooms with Marinara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup part skim shredded mozzarella cheese; 1 teaspoon olive oil; 1/3 cup red bell pepper, finely chopped; 1/2 cup grated Parmesan cheese; 3 cloves garlic, minced; 4 large basil leaves, chopped; 2 cups baby spinach, chopped; 1/3 cup onion, finely chopped; 1/2 teaspoon kosher salt, divided; 1 large egg; 1/2 cup marinara sauce; 3/4 cup part skim ricotta cheese; 4 large Portobello mushroom caps

Stuffed Portobello Mushrooms

Do I need to clean Portobello mushrooms before stuffing them?

How do I prevent the mushrooms from becoming soggy?

What can I use as stuffing for Portobello mushrooms?

How can I make a vegan version of stuffed Portobello mushrooms?

Can I grill stuffed Portobello mushrooms instead of baking them?

How long should I bake the stuffed Portobello mushrooms?

Do I need to remove the gills of Portobello mushrooms before stuffing?

What is the best way to serve stuffed Portobello mushrooms?

Can I prepare stuffed Portobello mushrooms ahead of time?

How can I add more flavor to my stuffed Portobello mushrooms?

A fusion of succulent Portobello mushrooms filled with a mix of spinach, bell peppers, two types of cheese, and a splash of marinara sauce creates an enticing vegetarian dish that doesn't skimp on flavor. This satisfying meal is not only low-carb, but it also adds a bit of culinary genius to your dinner table.

Milk

Eggs

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Cheese

gram

part skim shredded mozzarella cheese

Oils

milliliter

olive oil

Fresh Vegetables

red bell pepper

grated parmesan cheese

garlic

fresh basil

Baby Spinach

onion

Seasonings

salt

eggs

Pasta Sauces

marinara sauce

ricotta cheese

Mushrooms

portobello mushroom

Water

Calories

Vitamin D

Vitamins

Vitamin E

Dietary Fiber

Carbohydrates

Calcium

Minerals

Potassium

Vitamin C

Protein

Sugar

Cholesterol

Copper

Manganese

Selenium

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-cryptoxanthin

Lutein+zeaxanthin

Added Sugar

Trans fatty acids

Lactose

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Iron

Magnesium

Phosphorus

Sodium

Zinc

Vitamin K

Choline

Beta-carotene

Dietary Folate Equivalents

Embark on a culinary journey with these Stuffed Portobello Delight, a harmonious blend of portobello mushrooms filled with a vibrant mix of spinach, bell peppers, tantalizing cheese, and a rich marinara sauce. This hearty, low-carb meal is not only packed with flavor, but it's also an easy-to-follow vegetarian dish that comes together in no time.

Stuffed Portobello Delight

Prepare for a delicious and straightforward kitchen adventure with these Cheesy Golden Portobello Mushrooms. Succulent portobello mushrooms are embraced by a garlic-laced olive oil, baked to perfection, then smothered and baked again with rich fontina cheese, and finally garnished with a dusting of lemon zest for a light, refreshing tang. A perfect appetizer or side dish to grace your table.

Cheesy Golden Portobello Mushrooms

Experience an explosion of flavors with our Gourmet Portobello Mushroom Caps. They are stuffed with a lovely mixture of sautéed spinach, sweet red peppers, finely chopped mushroom stems and a creamy blend of cheeses. Perfect as a sumptuous starter or a light meal.

Gourmet Portobello Mushroom Caps

Savor the delight with these Creamy Spinach and Red Pepper Stuffed Portobello Mushrooms. Earthy Portobello caps filled with flavor-packed roasted peppers, tender spinach, and a blend of tangy goat cheese and smoked mozzarella, these stuffed mushrooms are a downright delicious starter or an equally exciting dinner option. They are simple to make, made even more straightforward in our adaptation, with ingredients that can be casually mixed but deliver a show-stopping result.

Creamy Spinach and Red Pepper Portobello Mushrooms

Cheesy Stuffed Portobello Mushrooms with Marinara

Dairy

Baking Goods

Produce

Pasta, Sauces, Grain

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Preheat the oven to 400 degrees Fahrenheit. Then lightly grease a baking sheet with oil.

Remove the stems from the mushrooms, scoop out the gills, and lightly spray their tops with oil. Sprinkle each cap with a pinch of the salt and some fresh pepper.

In a large non-stick pan, heat the olive oil over medium. Add the onion, garlic, and red pepper. Sprinkle with half of the remaining salt and saute until tender, about 3-4 minutes.

Add the chopped spinach to the pan and continue to saute until the spinach wilts.

In a separate bowl, combine the ricotta cheese, Parmesan cheese, egg, and the rest of the salt. Mix them until well incorporated.

To the cheese mixture, add the cooked vegetables and chopped basil. Stir to combine.

Divide the cheese and vegetable mixture among the mushroom caps, filling each one. Then, top each cap with 2 tablespoons of the marinara sauce and 2 tablespoons of mozzarella cheese.

Place the filled mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden.

Before serving, garnish the mushrooms with additional chopped fresh basil. Enjoy hot!

A fusion of succulent Portobello mushrooms filled with a mix of spinach, bell peppers, two types of cheese, and a splash of marinara sauce creates an enticing vegetarian dish that doesn't skimp on flavor. This satisfying meal is not only low-carb, but it also adds a bit of culinary genius to your di

Cheesy Stuffed Portobello Mushrooms with Marinara

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