Stuffed Portobello Mushroom Recipe | Clean Vegetarian Recipes - Clean Eating Magazine

Overflowing Stuffed Portobellos

A love for portobello burgers inspired this reader to find other ways to incorporate the meaty mushroom into her cooking. Her portobello mushroom recipe is filling enough to be eaten as a full meal!
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Overflowing Stuffed Portobellos recipe

Overflowing Stuffed Portobellos

Reader Recipe Tester 

Erin Bergsma Waterloo, Ontario

"Eating clean has really given my husband and me new ways to appreciate food. I love spending time perusing the farmers' market or produce aisles of my grocery store and bringing home the freshest vegetables and fruits to experiment with."

  • 4Servings

Ingredients

  • 4 large Portobello mushrooms
  • 1 tsp olive oil
  • 1 zucchini, chopped
  • 1/2 Spanish onion, chopped
  • 1 tbsp fresh minced garlic
  • 1 tbsp balsamic vinegar
  • 1 medium tomato, chopped
  • 2 roasted red peppers, chopped
  • Handful fresh basil leaves, chopped
  • 1/2 cup whole-wheat bread crumbs
  • 1/2 cup Parmesan or Romano cheese
  • Sea salt and ground black pepper, to taste

Preparation

  1. Preheat oven to 375°F.
  2. Remove stems from mushrooms and set aside. Clean mushroom tops (TIP: Erin uses a mushroom brush) and set upside down on a work surface.
  3. Heat oil in a medium skillet. Chop mushroom stems and add to skillet with zucchini, onion, garlic and vinegar. Sauté for about 5 to 7 minutes, until onion and zucchini start to soften. Add tomato and roasted peppers and heat through, about 2 minutes. Remove mixture from heat and transfer to a bowl. Stir in basil, bread crumbs and cheese. (If you prefer a drier mixture, simply add more bread crumbs.) Season with salt and black pepper.
  4. Fill mushroom tops with vegetable mixture and bake for 15 minutes or until mushrooms look tender and cheese is slightly melted.

Nutrition Information

  • Serving Size: 1 portobello
  • Calories: 181
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 8 mg
  • Fat Content: 8 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 285 mg
  • Sugar Content: 7 g