Vegetarian stuffed Portobello mushrooms are a delicious and healthy way to incorporate more plant-based meals into your diet. They are made mostly with staple ingredients and are ready in just a few minutes. It's a simple but fancy dish that's super flavorful and easy to make.
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This Portobello mushroom recipe is amazing! It has a great umami flavor and is so filling! The fact that the mushrooms are so big makes it possible to stuff them with healthy, delicious vegetables and legumes, making them even more special!
I came up with this recipe one day when I was hungry but didn't want to spend much time in the kitchen. My fridge was almost empty, but a small tray with 2 large portobello mushrooms was there. So I cooked them with some of my pantry staples, and oh my! What a great creation! My husband also loved them, and even my son, who is not a fan of mushrooms, said this recipe is a keeper. So why not share it with you all?
This is why this recipe is so amazing:
- It has incredible flavors;
- It has lots of healthy ingredients;
- It uses many pantry staples, so you probably already have the ingredients;
- It's fast and easy to cook. It's made right at your stovetop, so there is no need to preheat your oven.
By the way, if you love mushrooms, take a look at my Shimeji mushrooms recipe. It's delicious and ready in less than 10 minutes.
Ingredients
The ingredients for this vegetarian stuffed portobello mushrooms recipe are very simple. You probably already have them in your pantry and fridge. Here is the list:
- large portobello mushrooms,
- chickpeas,
- grape tomatoes,
- artichoke quarters,
- black olives,
- parmesan cheese,
- cream cheese,
- onion flakes,
- cilantro,
- olive oil,
- salt and pepper.
*See recipe card for quantities.
How to Make Stuffed Portobello Mushrooms
Making these vegetarian stuffed portobello mushrooms is easy and straightforward. Here are the step-by-step photos for guidance.
Remove the stem and gills. Brush olive oil inside the cap and sprinkle with salt and pepper.
Mix all the stuffing ingredients in a bowl.
Fill the Portobello mushrooms with the filling.
Cook them in a skillet over medium-low heat, with the lid on and a little water, until they are cooked and cheese is melted.
Hint: As the water starts to dry out, add about 1-2 tablespoons at a time. But don't let the mushrooms overcook, as this can cause them to become too soft, have a loose structure, and be unable to hold the filling.
Difference Between Portobello and Cremini Mushrooms
Portobello and crimini mushrooms are actually the same species of mushroom (Agaricus bisporus), but they are at different stages of maturity. Cremini mushrooms are younger and smaller, while portobello mushrooms are allowed to mature for a longer period, which causes them to grow much larger and develop a more meaty texture and deeper flavor.
Cremini mushrooms are sometimes called baby portobellos because they are essentially the same mushroom but picked at an earlier stage. They have a firmer texture than white button mushrooms, which are an even younger version of the same species. Cremini mushrooms have a slightly more intense and earthy flavor than white button mushrooms but are not as strong-tasting as portobello mushrooms.
Storage
You can keep them in an airtight container in the fridge for up to 3 days.
Tips for Perfect Vegetarian Stuffed Portobello Mushrooms
- Choose fresh and firm portobello mushrooms of similar size to ensure even cooking.
- Remove the stems and gills of the mushrooms to create space for the stuffing and prevent the dish from becoming too watery.
- Keep a close eye on the mushrooms and add more water to the pan if necessary. Never let it totally dry out, so the bottom of the caps won't burn.
- Don't overcook the mushrooms, as this can cause them to collapse.
- You can experiment with different stuffing ingredients, such as different cheeses, vegetables, herbs, and grains, to create unique and delicious flavor combinations.
- Garnish the stuffed mushrooms with fresh herbs, grated cheese, or a drizzle of balsamic glaze for added flavor and presentation.
FAQ
Low in calories, one cup (121 grams) of cooked portobello mushrooms contains only about 35 calories. They are also high in fiber, promoting digestive health and keeping you full and satisfied, making them an excellent option for those watching their calorie intake.
They are a good source of several vital nutrients, including B vitamins, copper, potassium, and selenium. These nutrients are important for maintaining healthy nerve function, producing red blood cells, and supporting immune function.
Portobello mushrooms also contain selenium, antioxidants such as ergothioneine, and several phytochemicals which help to protect your body against oxidative damage and have been linked to potential cancer-fighting properties.
Overall, portobello mushrooms are a healthy food choice that can be incorporated into various dishes for added flavor and nutrition.
It's a common misconception that mushrooms can't be washed, but this is just a myth. While you should avoid soaking them as they can absorb excess water, a brief rinse under the tap is perfectly fine. For more information on washing mushrooms, you can check out this video by Alton Brown from Food Network.
When purchasing mushrooms, ensure they don't have a slimy or mushy texture or dark, moldy spots. If the mushrooms have an unpleasant odor, such as ammonia or fish, don't buy them. Instead, opt for mushrooms with a uniform color, plump texture, and a pleasant aroma. For more information about mushrooms, check out this mushrooms 101: Everything you need to know by Cooks Illustrated.
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📖 Recipe / Receita
Vegetarian Stuffed Portobello Mushrooms
Ingredients
- 2 large portobello mushrooms
- 1 tablespoon olive oil
- 2.5 oz grape tomatoes (about 6 units / 70 grams)
- 2 oz cream cheese, softened (4 tablespoons / 60 grams)
- 2 oz cooked chickpeas (¼ cup / 60 grams)
- 2 oz artichoke quarters (4 quarters / 60 grams)
- 1.2 oz shredded parmesan cheese (⅓ cup / 35 grams) + more to sprinkle on top
- 1 oz black olives (about 8 small / 30 grams)
- ¼ cup cilantro + more to garnish
- 1 tablespoon dried onion flakes
- salt and pepper to taste
Instructions
- Clean the mushrooms by giving them a quick rinse and patting them dry. Pull the stems out with your hands and scrape the gills with a spoon. Brush olive oil inside the cap, leaving some oil to add to the pan later on. Sprinkle some salt and pepper and set them aside.
- Now, prepare the ingredients: Mash the chickpeas with a fork, cut grape tomatoes in half, and chop artichoke quarters, olives, and cilantro into small pieces. Mix all the stuffing ingredients in a bowl (cream cheese, chickpeas, tomatoes, artichokes, olives, cheese, onion flakes, cilantro, salt, and pepper to taste).
- Fill the Portobello mushrooms with the filling.
- In a big skillet, add the remaining olive oil. Cook the mushrooms over medium-low heat, with the lid on and a little water (about 2 tablespoons), until the mushrooms are cooked, and the cheese is melted (7-8 minutes). Add more water (1-2 tablespoons at a time) as the skillet starts to get dry.
- Once done, remove them with a spatula to a serving plate. Enjoy them while still hot.
Notes
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Nutrition Estimate:
Nutritional disclaimer
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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