VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.
Provided by Nikki Finger
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
- Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
- Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
- Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
- Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 10 g, Cholesterol 43 mg, Fat 16.2 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 423.5 mg, Sugar 2.8 g
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!
Provided by Aimee Dorrell
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
- Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
- Cook on the preheated grill until tender, 7 to 8 minutes.
- While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
- Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g
DREAMY STUFFED PORTABELLAS (VEGETARIAN)
Make and share this Dreamy Stuffed Portabellas (Vegetarian) recipe from Food.com.
Provided by WeazelChef
Categories Vegetable
Time 10m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Get a casserole dish and place the shrooms down face up. Take out the stems and place them inside the casserole dish also.
- Drizzle the shrooms including the stems with olive oil and balsamic vinegar. Sprinkle them with salt and pepper.
- Keep drizzling with olive oil and some juice from the roasted peppers' jar until soft like a cooked shroom.
- In a seperate bowl mix the cream cheese, peppers, cilantro, green onions, garlic,and pinch of salt.
- Fill the shroom cups. Chop up the stems and garnish on top.
Nutrition Facts : Calories 227.1, Fat 20, SaturatedFat 12.5, Cholesterol 62.4, Sodium 217.8, Carbohydrate 7.4, Fiber 1.8, Sugar 2, Protein 6.8
More about "dreamy stuffed portabellas vegetarian recipes"
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS - RACHEL COOKS®
From rachelcooks.com
Ratings 8Calories 255 per servingCategory Sides & Vegetables
- Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS RECIPE - YOUTUBE
From youtube.com
STUFFED PORTABELLA MUSHROOMS - VEGETARIAN RECIPE WITH CREAMY …
From pinterest.ca
STUFFED PORTABELLA MUSHROOMS - VEGETARIAN RECIPE WITH CREAMY …
From savoryexperiments.com
STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - WELL SEASONED STUDIO
From wellseasonedstudio.com
3 VEGAN STUFFED PORTOBELLO MUSHROOM RECIPES TO STEAL THE SPOTLIGHT
From foodnetwork.ca
STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - BOWL OF DELICIOUS
From bowlofdelicious.com
10 BEST VEGAN STUFFED PORTOBELLO MUSHROOMS RECIPES
From yummly.com
15+ VEGETARIAN PORTOBELLO MUSHROOM RECIPES | EATINGWELL
From eatingwell.com
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS • CURIOUS …
From curiouscuisiniere.com
10 BEST VEGETARIAN STUFFED PORTOBELLO MUSHROOMS …
From yummly.com
DREAMY STUFFED PORTABELLAS VEGETARIAN RECIPES
From tfrecipes.com
You'll also love