Name: Stuffed Portobello Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/3 cup onion, finely chopped; 1/3 cup red bell pepper, finely chopped; 1/2 teaspoon kosher salt, divided; 1 teaspoon olive oil; 1/2 cup part skim mozzarella cheese, shredded; 1/2 cup marinara sauce; 3 cloves garlic, minced; 2 cups baby spinach, chopped; 1/2 cup parmesan cheese, grated; 1 large egg; 2 tablespoons fresh basil, chopped; 3/4 cup part skim ricotta cheese; 4 large portobella mushroom caps, gills and stems removed

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?

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.

Milk

Eggs

Gluten Free

Vegetarian

Mediterranean

Fresh Vegetables

gram

onion

red bell pepper

Seasonings

salt

Oils

milliliter

olive oil

Cheese

part skim mozzarella cheese

Pasta Sauces

marinara sauce

garlic

Baby Spinach

parmesan cheese

eggs

fresh basil

ricotta cheese

Mushrooms

portobello mushroom

Magnesium

Minerals

Riboflavin (B2)

Vitamins

Niacin (B3)

Pantothenic acid (B5)

Lactose

Carbohydrates

Added Sugar

Sugar

Total monounsaturated fatty acids

Sodium

Vitamin C

Vitamin K

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Dietary Fiber

Cholesterol

Trans fatty acids

Total polyunsaturated fatty acids

Vitamin D

Vitamin E

Saturated Fat

Selenium

Protein

Calcium

Iron

Phosphorus

Potassium

Zinc

Copper

Manganese

Thiamin (B1)

Vitamin B6

Choline

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

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.

Cheesy Stuffed Portobello Mushrooms with Marinara

Stuffed Portobello Delight

Produce

Baking Goods

Dairy

Pasta, Sauces, Grain

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Preheat your oven to 400F (200C). Lightly oil a baking sheet.

Prepare the portobello mushrooms by gently removing the stems and scooping out the gills. Place them on the baking sheet, topside up, and lightly brush them with olive oil. Season with 1/4 teaspoon of the salt and some freshly cracked black pepper.

Heat the remaining olive oil in a large non-stick sauté pan over medium heat. Add the minced garlic, finely chopped onion, and chopped red bell pepper. Season with the remaining salt and cook until the vegetables are tender, about 3-4 minutes.

Add the chopped baby spinach and sauté until the spinach has wilted, which should take approximately 1 minute.

In a medium bowl, combine the part skim ricotta cheese, grated parmesan cheese, and egg. Stir well to mix.

To this ricotta mixture, add in the sautéd vegetables and half of the chopped fresh basil. Combine thoroughly.

Spoon the ricotta and vegetable stuffing evenly into each of the prepared mushroom caps. Top each mushroom cap with roughly 2 tablespoons of marinara sauce and then evenly distribute the part skim shredded mozzarella cheese on top of the sauce.

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the cheese is meltingly golden and bubbly.

Garnish with the remaining chopped fresh basil, serve hot, and enjoy your Stuffed Portobello Delight!

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

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