Caprese Stuffed Portobello Mushrooms 

• Facebook
• Tweet
• Pinterest
• Reddit
• Email

Plate up something new and different this week with a fast filled mushroom. Stuffed portobellos are an easy way to do dinner when you’re in a hurry. Filled as you like, they’re a low-cal, low-carb, gluten-free meal that can be tailored to fit any sort of eating plan or dietary goals you may have. Try one of the three options here for a speedy and delicious weeknight dinner this week. 

Like all mushrooms, portabella mushrooms are low in fat and calories. A whole cap has about 20 calories and can provide protective antioxidants, anti-inflammatory properties, immune support and anti-cancer benefits. They are very low in sodium and are a good source of copper, B vitamins, potassium, and iron.

For caprese lovers, Caprese Stuffed Portobello Mushrooms have the winning tomato, mozzarella, basil combo melted into a mushroom cap. They make an easy entree for a meatless meal and are filling and satisfying for a vegetarian main dish. I used a small bowl to mix the oil, garlic, salt and pepper. To keep cleanup to a minimum, and use every bit of the oil and spices, I used the same bowl to combine the tomatoes, mozzarella, basil and remaining olive oil, salt and pepper. If you notice a lot of liquid remaining in the caps after the mushrooms bake, I recommend draining it off the before you add the filling.

Spinach and Feta-Stuffed Portobello Mushrooms are another quick and easy weeknight dinner. With a filling inspired by the Greek spinach pie, spanakopita, they are low-carb, high-calcium, gluten-free and vegetarian. If you happen to have frozen spinach and some crumbled feta on hand, you already have most of what you need. You can substitute any kind of onion if you don’t have scallions. You’ll sauté the onions briefly with a little garlic, then stir in thawed and drained spinach and feta to make the filling. Fresh dill is a nice touch, but you can use dried if you like. 

For a meat filled main, Philly Cheesesteak-Stuffed Portobellos are every bit as meaty and cheesy as the sandwich. They are so meaty, savory and juicy from the mushrooms, you won’t even miss the bread. You can swap in other kinds of cheese for the provolone, or even use jarred cheese sauce if it suits you. 

You can fill portobellos in other easy and delicious ways, too. Try spinach artichoke dip, black beans, rice, corn and cotija, or Cheddar cheese, bacon, chives and sour cream for a loaded option. Or fill with sautéed onions simmered in a little beef broth and a hefty sprinkle of Gruyère cheese for a French onion soup treatment. 

Mushrooms are a meaty meat-free option with many possibilties. Make one or make them all for a fast and fun way to make dinner at home tonight. 

Caprese Stuffed Portobello Mushrooms 

• 4 portobello mushrooms (about 14 ounces)
• 3 Tablespoons extra-virgin olive oil, divided
• 1 medium garlic clove, minced 
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup halved cherry tomatoes
• 1/2 cup fresh mozzarella pearls, drained and patted dry
• 1/2 cup thinly sliced fresh basil
• 2 teaspoons best-quality balsamic vinegar

Line a large rimmed baking sheet with parchment paper. Gently twist stems off of portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps, placing each mushroom on prepared baking sheet as you go.  

Preheat oven to 400º F. Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Bake until mushrooms are mostly soft, about 10 minutes. 

Meanwhile, stir tomatoes, mozzarella, basil and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil together in a small bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 10 minutes more. Drizzle each mushroom with 1/2 teaspoon balsamic vinegar and serve.

Spinach and Feta-Stuffed Portobello Mushrooms

• 4 portobello mushrooms
• 3 Tablespoons extra-virgin olive oil, divided
• 1 bunch scallions, sliced
• 2 cloves garlic, minced
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup crumbled feta cheese, plus 1 Tablespoon
• 1/4 cup chopped fresh dill
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• crushed red pepper, for garnish 

Line a large rimmed baking sheet with parchment paper. Gently twist stems off of portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps, placing each mushroom on prepared baking sheet as you go.  

Preheat oven to 400º F. Heat 2 tablespoons oil in a large skillet over medium heat. Add scallions and garlic; cook, stirring, until softened, about 3 minutes. Remove from heat and stir in spinach, 1/2 cup feta, dill, pepper and salt.

Brush mushrooms all over with the remaining 1 tablespoon oil. Fill mushrooms with spinach mixture, dividing filling among all of the mushrooms. Bake until hot and starting to brown, 15 to 20 minutes. Sprinkle with the remaining 1 tablespoon feta and with crushed red pepper, if desired, and serve.

Philly Cheesesteak-Stuffed Portobello Mushrooms

• 4 portobello mushrooms
• 3 Tablespoons extra-virgin olive oil, divided
• 1 cup thinly sliced onion
• 3 cups thinly sliced bell peppers
• 1/2 teaspoon ground black pepper, divided
• 1/4 teaspoon salt, divided
• 8 ounces beef strip loin, thinly sliced
• 3 ounces sliced provolone cheese
• chopped parsley for garnish

Line a large rimmed baking sheet with parchment paper. Gently twist stems off of portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps, placing each mushroom on prepared baking sheet as you go. 

Preheat oven to 400º F. Using a silicone brush, brush all sides of  mushrooms lightly with 1 tablespoon oil. Bake until mushrooms are mostly soft, about 10 minutes.

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add peppers, 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring, until the peppers are softened, 4 to 5 minutes. Transfer peppers and onions to a plate. 

Season beef with remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in the skillet; add beef and cook, stirring, until browned on all sides, 2 to 3 minutes. Return vegetables to the pan and stir to combine. Fill each of the prepared mushrooms with about 3/4 cup filling and top with 3/4 ounce cheese. Bake until the mushrooms are tender and the cheese has melted, about 5 to 10 minutes. Sprinkle with parsley before serving, if desired. 

-adapted from eatingwell.com