Vegetable Stuffed Portobellos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE-STUFFED PORTOBELLOS

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



Vegetable-Stuffed Portobellos image

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

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

VEGETABLE-STUFFED GRILLED PORTOBELLOS

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



Vegetable-Stuffed Grilled Portobellos image

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.

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

STUFFED PORTOBELLOS

Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11



Stuffed Portobellos image

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1large egg, lightly beaten
2 tablespoons vegetable broth

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!

Provided by Aimee Dorrell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 12



Vegetarian Stuffed Portobello Mushrooms image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
  • Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
  • Cook on the preheated grill until tender, 7 to 8 minutes.
  • While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
  • Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g

2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
2 small green bell peppers, thinly sliced
1 small onion, thinly sliced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
4 large portobello mushroom caps
1 cup shredded Parmesan cheese
1 ½ cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley
¼ cup pineapple chunks

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.

Provided by Nikki Finger

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 55m

Yield 4

Number Of Ingredients 11



Vegetarian Stuffed Portobello Mushrooms image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
  • Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
  • Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
  • Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
  • Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 10 g, Cholesterol 43 mg, Fat 16.2 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 423.5 mg, Sugar 2.8 g

½ cup water
⅛ cup dry red lentils
1 tablespoon olive oil, divided
8 baby portobello mushrooms, stemmed
½ cup finely diced onion
2 cloves garlic, finely diced
¾ cup shredded Cheddar cheese, divided
¼ cup crumbled feta cheese
⅛ cup shredded Parmesan cheese
¼ teaspoon dried parsley
salt and ground black pepper to taste

More about "vegetable stuffed portobellos recipes"

VEGGIE-STUFFED PORTOBELLO MUSHROOMS - BETTER HOMES
Web 2009-08-01 Preheat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. In 12-inch skillet cook and stir sweet pepper, onion, zucchini, …
From bhg.com
4.3/5 (17)
Total Time 42 mins
Servings 4
Calories 296 per serving
  • Preheat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. In 12-inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, parsley, lemon juice, 1/4 teaspoon each salt and ground black pepper. Top with spinach; cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.
  • Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake for 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings.
veggie-stuffed-portobello-mushrooms-better-homes image


VEGETABLE STUFFED PORTABELLA MUSHROOMS - TASTE LOVE …
Web 2018-12-16 Use a vegetarian Parmesan to keep them strictly vegetarian or use vegan shreds for a vegan option. Serves: 4 Ingredients 4 large …
From tasteloveandnourish.com
5/5 (20)
Estimated Reading Time 6 mins
Servings 4
  • Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
  • Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
  • In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
vegetable-stuffed-portabella-mushrooms-taste-love image


VEGETARIAN STUFFED PORTOBELLO MUSHROOMS - RACHEL COOKS®
Web 2021-05-14 Grill the mushrooms: Put mushrooms on a preheated grill (medium heat), cover and cook until cheese is melted and mushrooms are cooked, about 10 minutes. Note: The panko topping won’t get as crisp. …
From rachelcooks.com
vegetarian-stuffed-portobello-mushrooms-rachel-cooks image


10 BEST VEGETARIAN STUFFED PORTOBELLO MUSHROOMS …
Web 2022-11-01 RECIPE | Stuffed Portobello Mushrooms The Girls on Bloor. green pepper, red onion, breadcrumbs, cheese, red pepper, egg whites and 5 more. dried mushrooms, coriander seeds, butternut squash, pine nuts …
From yummly.com
10-best-vegetarian-stuffed-portobello-mushrooms image


15+ STUFFED PORTOBELLO RECIPES | EATINGWELL
Web 2020-03-31 Greek Stuffed Portobello Mushrooms View Recipe A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this …
From eatingwell.com
Author Eatingwell


VEGETABLE STUFFED PORTOBELLOS RECIPES
Web 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 …
From findrecipes.info


VEGAN STUFFED PORTOBELLO MUSHROOMS - SHORTGIRLTALLORDER
Web 2022-11-11 Add the vegan butter to a pan and melt over medium heat. Once the butter has melted and is bubbling, add in the chopped leeks and minced garlic. Saute for about 2-3 …
From shortgirltallorder.com


STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - BOWL OF DELICIOUS
Web 2020-01-09 Remove the stems using a small paring knife and slicing as close to the base as possible. Set the stems aside- you’ll use them in a bit! Brush the mushrooms on the …
From bowlofdelicious.com


15+ VEGETARIAN STUFFED VEGETABLE RECIPES | EATINGWELL
Web 2021-01-21 Try something different for dinner tonight with these stuffed vegetable recipes. We pack vegetables like portobello mushrooms, peppers and squash with …
From eatingwell.com


STUFFED PORTOBELLO (VEGETARIAN) RECIPE BY MFNO - EASY RECIPES
Web Stuffed Portobello Mushrooms (Vegetarian) In a large shallow dish, whisk together the white wine vinegar, 3 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Add …
From recipegoulash.cc


13 VEGETARIAN STUFFED MUSHROOM RECIPES
Web 2021-09-29 foodiedelicious. Try one of Our Fancy Appetizers for Entertaining at Home. Plus, explore our entire collections of Stuffed Mushroom Recipes and Appetizer …
From allrecipes.com


10 BEST VEGETARIAN STUFFED PORTOBELLO MUSHROOMS RECIPES
Web The Best Vegetarian Stuffed Portobello Mushrooms Recipes on Yummly | Vegetarian Stuffed Portobello Mushrooms, Stuffed Portobello Mushrooms, Stuffed Portobello Mushrooms
From yummly.com


VEGETARIAN MASHED POTATO STUFFED PORTOBELLO MUSHROOMS
Web 2022-09-24 Increase the oven to 425 degrees F. While the mushrooms are baking, make the mashed potatoes. Peel the potatoes and cut into about 2 inch chunks. Place the potatoes in a large pot of water. They should be covered with about a couple inches of water. Place the pot of medium high heat and bring to a boil.
From amycaseycooks.com


STUFFED PORTOBELLO MUSHROOM RECIPES
Web 2021-12-03 A savory filling of orzo pasta, cooked chicken, spinach, and bell peppers is stuffed into portobello mushroom caps, topped with slices of smoked mozzarella, and broiled until golden brown. Serve with a green salad for a simple and delicious hearty appetizer or main dish. 10 of 13 Vegetable-Stuffed Portobello Mushrooms View …
From allrecipes.com


VEGETABLE STUFFED GRILLED PORTOBELLOS RECIPES
Web 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.
From findrecipes.info


3 VEGAN STUFFED PORTOBELLO MUSHROOM RECIPES TO STEAL …
Web Directions: 1. Heat the oil in a large heavy skillet over medium-high heat. 2. Add the mushrooms and cook approximately 5 minutes until they begin to release their juices. 3. …
From foodnetwork.ca


19 VEGETARIAN DIABETES-FRIENDLY THANKSGIVING RECIPES
Web 2022-11-15 Moroccan Chickpea-Stuffed Acorn Squash. Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl. Kabocha, sweet …
From eatingwell.com


15 TOP RATED STUFFED PORTOBELLO MUSHROOM RECIPES
Web Stuffed Portobello Mushrooms with Crispy Goat Cheese. 1 hr. Goat cheese, portobello mushrooms, marinara sauce, baby spinach, olive oil. 4.6373.
From selectedrecipe.com


Related Search