Stuffed Portobello Mushrooms
Updated May 16, 2011
Thank you to everyone who visited and commented on our blog! We hope to see you again! We really wish everyone could win a book, but thanks for playing:)
Now for the big news….the winner is Jennifer Brailsford who said: Who does not love bread? It gets even better because it takes five minutes. I am all for it.
Please email us your mailing information and we will get the autographed book to you!! Thanks again to Jeff and Zoe, we love your book! If you didn’t win, sorry…you should still buy it! It is definitely worth it!
We were at Costco the other day and spotted portobello mushrooms. They were huge shrooms and very reasonable in price, so we bought a package. I love portobellos in all forms, but my favorite are stuffed portobellos! So that is what I put on the menu for dinner.
I brushed the mushrooms with balsamic vinegar and stuffed them with garlic, onion, spinach, roasted yellow peppers, tomatoes, and breadcrumbs. We also topped them with mozzerella cheese! We baked them in the oven for about ten minutes and voila, we had an amazing meal!
The mushrooms were thick and “meaty.” I don’t eat meat, so I guess I can’t really compare the two, but these shrooms were thick, tender, juicy, and filling. So much better than meat:) The flavors were fantastic!
Stuffed Portobello Mushrooms
2 Portobello mushrooms
Balsamic vinegar
1 T olive oil
2 cloves garlic, minced
¼ of an onion, chopped
1 yellow pepper, roasted and chopped
2 Roma tomatoes, chopped
2 cups of fresh spinach
¼ cup breadcrumbs
Italian seasoning (I use a blend from Emeril)
Mozzerella cheese
1. Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
2. Brush the mushrooms with balsamic vinegar.
3. Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
4. Add in tomatoes and spinach. Cook until spinach wilted and “cooked.”
5. Divide the filling and stuff the mushrooms.
6. Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
7. Place on a baking sheet and bake for about ten minutes or until the cheese is melted.
8. Enjoy!
That looks delish!!! Great blog!
We love stuffed portobellos, especially on the grill. Great dish! Love the balsamic in them.
I love mushrooms! They look really good!
This looks delicious! I’ll have to see if I can make my husband eat it! 😀
Thanks so much for stopping by my blog. 😀
Whoops! I was signed into the wrong account. Thanks so much for coming to my COOKING blog. 😀
Oh, those look delicious. Wish I had known about the contest. Be sure to enter my Laura’s Lean Beef giveaway!
I so wish my hubby liked mushrooms! I love what you did to theses giants! It looks so good!
I wish my family would eat mushrooms! This look so delish!
I LOVE portabellos and am SO making this sometime soon! YUM!!!
Omg omg! I love mushrooms! They look FAB in this recipe. Nice job! 😀
I love portobello mushrooms, and I’m going to costco this weekend! I’ll have to pick some up
These look like mini pizzas- yum!
i won’t lie–i hate portobellos, but dressed up like this, i can state with certainty that my opinion would change!
Oh delish. Congrats to the winner
Congrats Jen! And these mushrooms looks delicious!! YUM!!
Holy Amazing! You’re mushrooms look delicious! I love that you stuffed them with veggies. There’s one thing that always turns me off from stuffed mushrooms and that’s a bunch of sausage/meat.
What an amazing looking dish — and a great way to eat portabellos. Sounds like a good combination of flavours.
I could eat mushrooms every day. The variety of vegetables sounds great in this!
Wow, they look incredible. I really must give these a try.
Yum!!! I’d love to have one…or two…of those for lunch today!
Just made these tonight! So amazing…and I am loving your blog. I found it through Make and Takes. Keep up the great work and thanks for sharing.
Kelly-we love Make and Takes site too:) Glad you liked the mushrooms. Thanks!
I LOVE Mushrooms. Stuffed my absolute favorite. Try Stuffing with Sauted Garlic, Onion and Red Pepper. Add some chopped Spinach, 1/4 C each Ricotta Chees and Firm tofu well blended to smooth. Stuff the shrooms, cover with a little homemade or favorite Spagetti Sauce then some Bread Crumbs and a shake of Romano Cheese. 375* oven 10 to 12 Mins. Serves 2
Wow- these were AMAZING!!!
My meat-loving, carnivore husband even loved them!
Seriously- these were incredible- cannot wait to make them again!
Wow/how I love you. My Dr. told me to diet/this will be my first attempt at stuffed portobellow mushrooms/I went to the image section on google and my eyes brought me right here! Thanks/will let you know how I do.
I am a novice cooker- made these tonight and they were simple and yummy! I did not roast my peppers but otherwise followed the recipe as written. I def recommend this recipe. Good fall dish and would be good to impress company with.
I’m a bit confused about the Balsamic Vinegar. Do you coat the inside or the outside of the mushrooms…?
Also, if you coat the inside, how do you know if you’ve put too much or not enough on…?
I’d like to try these, as I’ve been looking for a good Portobello Mushroom recipe, but I need to know how to deal with the vinegar before I tackle this one…
Thx…!
Omitted the Roma’s, used GF panko and Munster cheese slices with a tomato slice on top…..yum!
Is there anyway to print this recipe without having multiple pages of advertisements, reviews, and everything else on this page?