American cuisine

Medium

Vegetable Stuffed Portobello Mushrooms With Mozzarella Cheese

Stuffed vegan portobello mushrooms are loaded with healthy vegetables sautéed and combined with fresh herbs and topped with vegan parmesan and mozzarella. You will not be disappointed with the pop of fresh flavors in your mouth. This dish is a superb idea when you want to entertain as you can prepare and get all mess out the way before people arrive, good planning!

Chef Alessandra Viola

RATING LIKE SAVE PRINT

Vegetable Stuffed Portobello Mushrooms With Mozzarella Cheese

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 5 min

TOTAL TIME: 1 hr 25 min

2 SERVING

Ingredients:

4 large Large portobello mushrooms
Mushroom stuffing
3 tbsp. Olive oil
1 large Sweet onion, diced
2 large Zucchini, diced
1 large Red bell pepper, roasted, diced
1 cup Spinach
1/2 cup Fresh basil
1/4 cup Sun-dried tomato, chopped
3 cloves Garlic, minced
2 tsp. Dried oregano
1 tbsp. Italian herbs
2 tsp. Crushed red chili flakes
1 tsp. Salt
1 tsp. Pepper
1/4 cup Bread crumbs
1/2 cup Vegan parmesan (regular if vegetarian)
Arugula salad
2 cup Arugula, for serving
1 tbsp. Olive oil
1 tsp. Salt
1 tsp. Pepper
Garnish
1 tbsp. Parmesan cheese,

Directions:

Step 1

Preheat oven to 375°F/200°C. Line a baking sheet with parchment paper or grease an oven-proof dish with oil.

Step 2

Remove the stalk and reserve for l the filling later. Using a small spoon, gently scoop the inside gills out of the inside of the mushrooms and discard.

Step 3【Mushroom stuffing】

In a nonstick saute pan over medium-high heat, add the olive oil and saute the onions for 3 to 4 minutes until soft and translucent. Next, add zucchini and the diced mushroom stems and continue to cook until zucchini is soft. Add the roasted bell pepper. Cook for another 3 to 4 minutes. Add spinach and basil, cook for another 2 minutes.

Step 4【Stuffing cont】

Sun-dried tomatoes with juice, garlic, oregano, italian herbs, chili flakes,crushed black pepper,salt.Sir together well and turn off the heat. add the bread crumbs and the parmesan cheese.

Step 5

Divide the mixture into the mushrooms generously. Bake the mushrooms in the oven for 35 minutes. Carefully take mushrooms out and top each mushroom with a generous sprinkle of vegan mozzarella, continue to bake for another 10 minutes until cheese is melted and golden.

Step 6

Season the arugula with a little salt pepper and olive oil, make a bed on the plate and lay the stuffed mushrooms on top, garnish with edible flowers basil parsley extra parmesan all to your liking.

Step 7

Enjoy!