This colorful dish is a mushroom lover’s delight, and is full of Italian flavors. While these may look fancy, they can be a great everyday main dish. This makes two large, stuffed mushrooms, but it can easily be doubled or tripled to serve more people.
Stuffed Portabella Mushrooms
- Total Time: 50 mins
- Yield: 2 (makes 2) 1x
Ingredients
- 2 large portabella mushrooms
- 1 cup chopped white, yellow or red onion (about half of a medium onion)
- ½ cup chopped yellow or orange bell pepper
- ½ cup chopped zucchini
- 1 teaspoon dried Italian seasoning
- 1 medium-large clove garlic, finely chopped (or about 1 teaspoon)
- ½ cup cooked cannellini beans, drained and rinsed
- ½ cup halved cherry tomatoes
- 2 teaspoons balsamic vinegar
- 1 cup chopped spinach
- 1 tablespoon chopped fresh basil
Instructions
- To prepare the mushrooms, dust their caps off if you notice any debris. Snap off the stems and discard (or keep for vegetable stock). With a spoon, gently remove the dark brown gills from the underside of the mushrooms, and discard. Cut a thin slice (¼-inch or less) from the bottom of each mushroom (see photo below), and set aside. Place the mushrooms, hollow-side up, on a baking sheet lined with parchment paper or a silicon baking mat.
- Cut the two bottom-mushroom slices into small squares (½ to ¾ cup). Preheat the oven to 375°F.
- Heat 1 tablespoon of water in a fry pan over medium-high heat. When the water starts to sputter, add the onion, bell pepper, zucchini, and mushrooms (from step 2), and cook while stirring for 4 to 5 minutes, adding water as needed to prevent sticking.
- Stir in the Italian seasoning and garlic, and cook while stirring for another minute, still adding water as needed. Last, stir in the beans, tomatoes, vinegar, spinach, and basil, and heat until the spinach is wilted and there is no liquid in the bottom of the pan. Remove from the heat.
- Spoon the filling into the two mushroom caps firmly, mounding it a little on the top. Bake uncovered for 22 to 24 minutes, until the top starts to brown. Serve as is, garnished with fresh basil, or dust the tops with ground black pepper and/or grated pine nuts, walnuts or cashews (using a rotary cheese grater).
Notes
Mushroom substitution: I know there are lots of people who don't like mushrooms, so I think this vegetable mixture would work well with other base veggies as well, such as bell pepper, tomatoes, or winter squash (instead of the portabella), although I have not tried this recipe with them. The veggie mixture alone would also be great over baked potatoes topped with some avocado or salad dressing!
- Prep Time: 25 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 14g
- Sodium: 51mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0g
Above: The two mushrooms with their stems snapped off. The dark brown areas are the gills, which will be scraped out in step 1.
Above: This shows the mushrooms with the gills scraped out and the slices from the bottom. The slicing off at the bottom allows the mushrooms to sit flat and also, after chopped, add flavor to the filling.
Above: This is showing the bottom of the mushrooms after each is sliced.
Above: I like to keep the vegetables chopped or cut into small pieces for this recipe. This shows the onion, mushrooms (sliced from the bottoms, then chopped), the zucchini, tomato, and yellow bell pepper.
Above: The chopped spinach, garlic, basil, dried Italian seasoning, and white cannellini beans.
Above: This shows the frying pan of vegetable filling and how there should not be any water in the bottom when done cooking.
This looks absolutely delicious.
It is! Thanks! 😉
I plan to try this but add some cooked quinoa at the end, Thank you for the recipe! : )
Good idea! 😉
Cathy, this recipe is delicious! Thank you, Millie from Maryland
I'm so glad to hear you liked it! Thanks Millie! 😉
Loved this delicious dish! I also tried the vegetable filling over baked potatoes and that too tasted very nice. Since it is cold in my parts of the world, I reheated the leftover vegetable filling in the microwave and put it over the hot baked potatoes. It was quite filling! Thanks for sharing the recipe. The beefless stew is still a favourite with my family too.
Thank you for your comment, Cecilia! 🙂 So glad you liked this new recipe!
OMG I loved it!!! Picture of mine here:
https://www.facebook.com/laurie.masters.92/posts/10220519343067528
Thanks for the feedback and pic, Laurie! 😉
This was delicious and easy, thanks!! I found it paired really well with corn.
I’m wondering why you discarded the gills of the mushrooms instead of adding into the sauté?
Thanks Lou! 🙂 You can include the gills in the saute; I just thought they would look messy.
This is a great and easy recipe. I had to make some substitutions based on what I had (in the midst of a move) and it was still delicious. As always, thanks for all your recipes. Your cookbook is my favorite!
Thanks Janice! 😉 It really is easy, even though it doesn't look like it.
Hello!
I am new to your site. Your dishes look interesting, and at the same time, you do not use hard-to-find and expensive products, I want to cook them as soon as possible. Thank you for the wonderful recipes))
I only have one question. How big is the glass and cup you use in your recipes?
I am writing to you with love from Russia
Hi Nastya, thank you for your comment. 🙂 I'm not sure if you mean the recipe measurements converted to metric; if so, here is a page you can refer to. Thanks!
thank you very much for your response. You helped me a lot🙂
Fabulous Thank You
Thanks Ladona! 😉
I love this recipe - I use the filling as just a side dish, also 🙂
Ooh, good idea! 🙂
Absolutely delicious! I made this yesterday for Thanksgiving and they were so good!
Thank you Cathy for healthy & simple recipes that are simply so yummm!
That's great! Thanks Muriel! 😉
We used 8 smaller portabellas (and 1 t. dried basil) and it worked great - Yum!!! Thank you!