One of the best easy vegetarian recipes are Stuffed Portabella Mushrooms. A great vegetarian dinner idea perfect for meatless Monday! #stuffedmushrooms #vegetarianrecipes www.savoryexperiments.com

Stuffed Portabella Mushrooms

Course: Main Course, Main Dish
Cuisine: Italian
Keyword: stuffed mushrooms, stuffed portabella mushrooms
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 399kcal
Author: Jessica Formicola
One of the best easy vegetarian recipes are Stuffed Portabella Mushrooms. A great vegetarian dinner idea perfect for meatless Monday!
Print Recipe

Ingredients

  • 4 portabella mushrooms caps , stem trimmed and gills removed
  • ½ cup red bell pepper , chopped
  • ½ cup yellow bell pepper , chopped
  • ½ cup cucumber , chopped
  • ½ cup red onion , chopped
  • 2 cloves garlic , minced
  • 1 teaspoon oregano , minced
  • ¼ cup seasoned breadcrumbs
  • 1 egg , lightly beaten
  • ½ teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried rosemary
  • 1 tablespoon Bertolli® Extra Virgin Olive Oil with Rich Taste
  • 1 cup New Bertolli® Rustic Cut™ Marinara
  • 1 cup mozzarella cheese , shredded and divided
  • 1 tablespoon flat parsley , minced and for garnish
  • Maldon Sea Salt , for garnishing

Creamy Polenta

  • 1 cup polenta (corn grits)
  • 3 cups vegetable stock , or water
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon butter

Instructions

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  • Start making polenta. Heat chicken or vegetable stock in a medium sauce pan over high heat. Bring to a boil and add dry polenta and fine sea salt. Cover and reduce to low heat.
  • Combine bell peppers, cucumber, red onion, garlic, oregano, bread crumbs, egg, ground black pepper, fine salt and ½ cup shredded mozzarella cheese in a large mixing bowl. Toss well.
  • Arrange portabella mushroom caps on the rimmed baking sheet. Baste with extra virgin olive oil.
  • Equally divide vegetable stuffing mix in each portabella cap.
  • Bake for 15 minutes.
  • Meanwhile, heat marinara sauce. Take polenta off heat and stir in butter. If it is too thick, add additional water and stir until desired consistency.
  • Plate by spooning polenta onto a plate, top with a stuffed portabella mushroom. Top with marinara sauce and remaining shredded mozzarella cheese.
  • Garnish with chopped parsley and Maldon sea salt.
  • If you've tried this recipe, come back and let us know how it was! 

Video

Nutrition

Calories: 399kcal | Carbohydrates: 51g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 2225mg | Potassium: 747mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1780IU | Vitamin C: 66.1mg | Calcium: 187mg | Iron: 2.4mg