Best 2 Vegetable Stuffed Portobellos Recipes

Indulge in a culinary journey with our tantalizing Vegetable Stuffed Portobellos, a symphony of flavors that will captivate your taste buds. These hearty and visually stunning portobello mushrooms are transformed into delectable edible bowls, generously filled with a medley of roasted vegetables, aromatic herbs, and a touch of tangy cheese. Embark on a culinary adventure as you discover three enticing variations of this dish: the Classic Vegetable Stuffed Portobellos, bursting with roasted bell peppers, zucchini, and spinach; the Mediterranean Vegetable Stuffed Portobellos, infused with sun-dried tomatoes, artichoke hearts, and Kalamata olives; and the Mexican Vegetable Stuffed Portobellos, a fiesta of flavors with roasted corn, black beans, and a sprinkle of chili powder. Each recipe is carefully crafted to deliver a unique taste experience, ensuring that your culinary exploration is nothing short of extraordinary.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE-STUFFED PORTOBELLOS

Vegetable-Stuffed Portobellos image

I often substitute portobellos for hamburger patties, but in this open-faced recipe, they take the place of buns. My family loves this tasty, healthful dinner, and it's ready in no time. - Elizabeth Doss, California City, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 can (15 ounces) cannellini beans, rinsed and drained
2 tablespoons olive oil, divided
1 tablespoon water
1 teaspoon dried rosemary, crushed
1 garlic clove, peeled and halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 medium sweet red pepper, finely chopped
1 medium red onion, finely chopped
1 medium zucchini, finely chopped
1/2 cup shredded pepper Jack cheese

Steps:

In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside., Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat until mushrooms are tender, 6-8 minutes on each side., Meanwhile, in a small nonstick skillet add remaining oil; saute red pepper, red onion and zucchini until tender., Spread about 1/3 cup reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 252 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 378mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

VEGETABLE-STUFFED GRILLED PORTOBELLOS

Vegetable-Stuffed Grilled Portobellos image

Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang's all here! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavor in this totally delish dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/2 cup balsamic vinegar
6 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon each dried thyme, marjoram and basil
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
2 medium onions, halved and sliced
2 medium zucchini, halved and sliced
1 medium sweet red pepper, cut into 3/4-inch pieces
2 plum tomatoes, halved and sliced
5 small carrots, halved lengthwise and cut in half
1/2 cup garlic-herb spreadable cheese

Steps:

In a small bowl, combine the oil, vinegar, garlic, salt and herbs. Pour half of the marinade into a large resealable plastic bag. Add mushrooms; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add remaining vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain vegetables and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Place remaining vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently., Spread cheese over mushrooms; top with vegetables.

Nutrition Facts : Calories 350 calories, Fat 27g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 7g protein.

Tips:

Choose large portobello mushrooms: Look for portobello mushrooms that are at least 4 inches in diameter. This will ensure that they can hold the stuffing without becoming too crowded.
Remove the stems and gills: Use a spoon to carefully remove the stems and gills from the portobello mushrooms. This will create a cavity for the stuffing.
Brush the mushrooms with olive oil: Drizzle some olive oil over the portobello mushrooms and rub it in with your hands. This will help to prevent them from sticking to the grill.
Season the mushrooms: Sprinkle the portobello mushrooms with salt, pepper, and any other desired seasonings.
Stuff the mushrooms: Fill the cavities of the portobello mushrooms with the desired stuffing. Be sure to pack the stuffing in tightly.
Grill the mushrooms: Preheat your grill to medium-high heat. Grill the portobello mushrooms for 8-10 minutes per side, or until they are tender and cooked through. (Alternatively, you can bake them in a preheated oven at 400 degrees Fahrenheit for about 20 minutes.)
Serve the mushrooms: Once the portobello mushrooms are cooked, serve them immediately. They can be served as a main course or as a side dish.

Conclusion:

Vegetable-stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as an appetizer. They are also a great way to get your daily dose of vegetables. With a variety of stuffing options to choose from and the ability to grill or bake them, there is sure to be a recipe that everyone will enjoy. So next time you are looking for a hearty and healthy meal, give vegetable-stuffed portobello mushrooms a try!