Vegetarian Stuffed Portobello Mushrooms
Vegetarian Stuffed Portobello Mushrooms are hearty, flavorful, and full of texture. Tender mushroom caps cradle a savory mix of spinach, couscous, roasted red peppers, and creamy goat cheese, with pine nuts adding a subtle crunch. A golden, crisp breadcrumb topping brings a satisfying finish to each bite. These stuffed mushrooms are rich, comforting, and perfect as a main course or an elegant appetizer.
Recipe - Welcome
Vegetarian Stuffed Portobello Mushrooms
Prep Time25 Minutes
Servings4
Cook Time20 Minutes
Ingredients
8 portobello mushroom caps, cleaned and stems removed
12 Tbs extra virgin olive oil, divided
1 (10 oz) pkg frozen spinach, thawed and drained well
2 cups couscous, cooked
1 cup roasted red bell pepper, diced
2/3 cup goat cheese crumbles
1/2 cup pine nuts
1 tsp salt
1/2 tsp black pepper
1/2 cup breadcrumbs
Directions
- Preheat the oven to 400° F. Rub each mushroom cap with a tablespoon of olive oil. Arrange them on a baking sheet, gill-side up. In a bowl, combine the spinach, couscous, roasted bell peppers, goat cheese, pine nuts, salt and pepper. Stir in 2 tablespoons of olive oil until well-mixed.
- Divide the filling evenly among the mushroom caps. In a small bowl, stir together the breadcrumbs and remaining 2 tablespoons of olive oil. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
- Bake for 20 minutes, or until the mushrooms are tender and the topping is golden-brown and crisp.
Nutritional Information
Per Serving (2): Calories: 680, Fat: 55 g (10 g Saturated Fat), Cholesterol: 10 mg, Sodium: 870 mg, Carbohydrates: 36 g, Fiber: 6 g, Protein: 13 g.
25 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 400° F. Rub each mushroom cap with a tablespoon of olive oil. Arrange them on a baking sheet, gill-side up. In a bowl, combine the spinach, couscous, roasted bell peppers, goat cheese, pine nuts, salt and pepper. Stir in 2 tablespoons of olive oil until well-mixed.
- Divide the filling evenly among the mushroom caps. In a small bowl, stir together the breadcrumbs and remaining 2 tablespoons of olive oil. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
- Bake for 20 minutes, or until the mushrooms are tender and the topping is golden-brown and crisp.