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Homemade Veggie Stuffed Portobello Mushrooms photo

Veggie Stuffed Portobello Mushrooms

This Veggie Stuffed Portobello Mushrooms recipe is a flavorful delight! Packed with vibrant veggies, it's both nutritious and satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing:
  • 4 large portobello mushrooms stems removed
  • 1 medium zucchini diced
  • 1 each bell pepper (yellow, orange, or red), diced
  • 1 clove garlic minced
  • 1/4 cup red onion chopped
  • 2 tablespoons fresh thyme leaves minced
  • 1 teaspoon paprika
  • 2 1/2 tablespoons olive oil divided
  • 1/4 teaspoon kosher or sea salt divided
  • 1/4 teaspoon black pepper divided

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Knife and cutting board
  • Spoon

Method
 

Steps to Prepare:
  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Remove the stems from the portobello mushrooms and place them gill side up on a baking sheet.
  3. Step 3: In a mixing bowl, combine the zucchini, bell pepper, garlic, and onion. Sauté in olive oil with thyme, paprika, salt, and pepper for 5-7 minutes until tender.
  4. Step 4: Drizzle olive oil over the mushrooms, season, and stuff them with the sautéed mixture.
  5. Step 5: Drizzle remaining olive oil on top and roast for 20-25 minutes until tender.
  6. Step 6: Let cool slightly before serving warm or at room temperature.

Notes

  • Feel free to customize the veggie stuffing with your favorites.
  • For added texture, consider mixing in nuts or seeds.
  • Leftovers can be stored in an airtight container for up to 3 days.