Stuffed Portabello Mushrooms

Ahh, mushrooms. Some people love them, some people hate them. My husband? Definitely a mushroom lover. Me? Eh. Not so much.

When you’re a self-taught cook like I am, it’s easy to ignore or shy away from recipes or ingredients that just don’t appeal to your tastes (confession: I’m still that way with lima beans, though I suppose one day I’ll have to give that up, too). Before following a plant-foward/plant-based diet, I found mushrooms easy to set aside. Now, though, I find we’re incorporating them much more than ever before. And, if I’m being honest, there’s one thing about them that I really can’t ignore – they really are quite good for you. How so, you ask? Here are just some of the nutritional goodies found in this largely edible fungi:

– High in fiber and protein, but low in calories. Mushrooms contain less calories while still filling you up, making them an excellent substitute for meat.
– Vitamin D. Did you know that mushrooms are one of the only foods that produce vitamin D naturally? Vitamin D is important for maintaining healthy bones (and teeth), in addition to helping your body fight things like diabetes, cancer and heart disease. You can read more here.
– Source of Selenium. A power antioxidant, selenium boosts the immune system and aids the body in fighting off long term illness.

Ready to try some? I thought so.

I have to say, one of my favorite aspects about cooking with fresh veggies/produce is how naturally beautiful they are. Look at the colors here – aren’t they pretty?

Goodness. I love it.

If you’ve got kid chefs in your kitchen, this recipe is a great chance to get them involved in making dinner for the family. If you have an older child, have him or her help you chop the veggies. A younger child can assist in adding ingredients to your skillet when the time comes. Both can help you shred the mozzarella…

And brush the mushroom caps with olive oil!

Once you’re ready to stuff the mushrooms, allow your kiddo to spoon the filling into the caps and add the shredded cheese on top. Don’t worry if they make a mess – cooking should be FUN, and there’s nothing a little clean up can’t solve (or teach).

Once the mushrooms are done cooking, you’ll probably want to take the reigns as they will be quite hot. Use a spatula to remove them from the grill pan and set aside to cool before serving.

Voila! A beautiful, tasty, HEALTHY dinner for the whole family to enjoy.

This recipe originally came from an absolutely wonderful cookbook that I own – The 30-Minute Mediterranean Diet Cookbook. It has been a wonderful source of quick and easy meals that follow the Mediterranean WOE, and we’ve made several of the recipes with great success. This is an affiliate link, which simply means that if you click the link and purchase the item, I’ll receive a commission (at no additional cost to you).

Stuffed Portabello Mushrooms

A meatless meal that packs a serious flavor punch. 

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 3 tbs extra virgin olive oil
• 1 cup onion, diced
• 3 cloves garlic, finely chopped
• 8 oz mushrooms, chopped
• 2 cups zucchini, chopped
• 1 tomato, chopped
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 1/4 tsp kosher salt
• 6 portabello mushroom caps
• 1/2 cup shredded mozzarella cheese

Instructions

 

• Heat 2 tbs extra virgin olive oil over medium heat in a large skillet. Add onion and cook for 4-5 minutes. Add garlic and cook for 30 seconds, stirring continuously.
• Meanwhile, heat a grill pan over medium heat. Brush the remaining 1 tbs extra virgin olive oil over tops of the mushroom caps, and place mushrooms upside down on the grill pan (the tops of the mushrooms should be facing you). Cook for 5 minutes. Remove from heat and set aside.
• Add mushrooms, zucchini, tomato, oregano, red pepper and salt and cook for 10 minutes, stirring every now and then. Remove from heat and set aside.
• Turn mushroom caps over. Fill each cap with the veggie mixture and top evenly with freshly shredded mozzarella. 
• Add to grill pan and cover with a piece of aluminum foil. Cook for 3-5 minutes, or until cheese has melted. 

Keyword meatless, vegetarian