Recipe: Simple Portobello Mushrooms with Mediterranean Stuffing

Portobello Mushrooms with Mediterranean Stuffing. Wow the party with these easy, delicious Stuffed Mushrooms. 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.

In a saucepan, heat the oil over medium. 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. You can have Portobello Mushrooms with Mediterranean Stuffing using 16 ingredients and 19 steps. Here is how you cook it.

Ingredients of Portobello Mushrooms with Mediterranean Stuffing

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

Today I'm using Mediterranean flavors, lentils, and quinoa in the stuffing! 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.

Portobello Mushrooms with Mediterranean Stuffing instructions

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..

Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. 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.