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: 399 kcal
One of the best easy vegetarian recipes are Stuffed Portabella Mushrooms. A great vegetarian dinner idea perfect for meatless Monday!
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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

  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Arrange portabella mushroom caps on the rimmed baking sheet. Baste with extra virgin olive oil.
  5. Equally divide vegetable stuffing mix in each portabella cap.
  6. Bake for 15 minutes.
  7. 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.
  8. Plate by spooning polenta onto a plate, top with a stuffed portabella mushroom. Top with marinara sauce and remaining shredded mozzarella cheese.
  9. Garnish with chopped parsley and Maldon sea salt.
  10. If you've tried this recipe, come back and let us know how it was! 

Recipe Video

Nutrition Facts
Stuffed Portabella Mushrooms
Amount Per Serving
Calories 399 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 70mg23%
Sodium 2225mg97%
Potassium 747mg21%
Carbohydrates 51g17%
Fiber 4g17%
Sugar 9g10%
Protein 15g30%
Vitamin A 1780IU36%
Vitamin C 66.1mg80%
Calcium 187mg19%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.