Recipe: Appetizing Portobello Mushrooms with Mediterranean Stuffing

Portobello Mushrooms with Mediterranean Stuffing. Place mushrooms, stem side up, on a baking sheet coated with cooking spray. A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.

Add rice and dried oregano along with the stock and bring to a boil. Stuffed Portobello Mushrooms are one of my favorite go-to meals. Today I'm using Mediterranean flavors, lentils, and quinoa in the stuffing! You can have Portobello Mushrooms with Mediterranean Stuffing using 16 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Portobello Mushrooms with Mediterranean Stuffing

1. It's 4 of portobello caps.
2. It's 30 grams of finely chopped onion.
3. Prepare 30 grams of finely chopped celery.
4. You need 30 grams of finely chopped carrot.
5. It's 30 grams of finely chopped red bell pepper.
6. It's 30 grams of finely chopped green bell pepper.
7. You need 1/4 tsp of dried Italian seasoning.
8. It's 2 of garlic cloves, minced.
9. It's 1 of Cooking spray.
10. Prepare 400 grams of cubed French bread, toasted.
11. You need 1 of 12 cl vegetable broth.
12. You need 60 grams of feta cheese.
13. Prepare 3 tbsp of low-fat balsamic vinaigrette, divided.
14. It's 4 tsp of grated fresh Parmesan cheese.
15. You need 1/4 tsp of black pepper.
16. Prepare 500 grams of mixed salad greens.

These stuffed portobello mushrooms are very filling, but don't make you feel heavy or stuffed when you are done eating them. The Best Stuffed Portobello Mushrooms Recipes on Yummly Chicken Stuffed Portobello Mushrooms, Stuffed Portobello Mushrooms, Ground Beef-stuffed Portobello Mushrooms. Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos.

Portobello Mushrooms with Mediterranean Stuffing step by step

1. Preheat oven to 180°.
2. Remove stems from mushrooms, and finely chop stems to measure 1/4 cup.
3. Discard remaining stems.
4. Combine 1/4 cup chopped stems, onion, and next 6 ingredients (through garlic).
5. Heat a large nonstick skillet over medium heat.
6. coat pan with cooking spray.
7. Add onion mixture to pan; cook 10 minutes or until vegetables are tender.
8. Combine onion mixture and bread in a large bowl, tossing to combine.
9. Slowly add broth to bread mixture, tossing to coat.
10. Add feta and toss gently.
11. Remove brown gills from the undersides of mushroom caps using a spoon and discard gills.
12. Place mushrooms, stem side up, on a baking sheet coated with cooking spray.
13. Brush mushrooms evenly with 1 tablespoon vinaigrette.
14. Sprinkle Parmesan and black pepper evenly over mushrooms.
15. top each with 1/2 cup bread mixture.
16. Bake at 180°C for 25 minutes or until mushrooms are tender.
17. Combine remaining 2 tablespoons vinaigrette and greens, tossing gently.
18. Place 1 cup greens on each of 4 plates.
19. top each serving with 1 mushroom..

Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms. Mist a foil-lined broiler pan with cooking spray. Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped. These Mediterranean stuffed tomatoes and portobello mushrooms complement the other BBQ recipes so far.