Vegetable Stuffed Portobellos
These delightful Vegetable Stuffed Portobellos are incredibly satisfying and subtly savory. Overflowing with fresh veggies, herbs, and smothered in a blanket of melted cheese, this recipe is the perfect healthy dish for lunch, dinner, or any festive gathering.
Ingredients
- 4 large portobello mushrooms
- 2 tablespoons of olive oil
- 1 onion, finely diced
- 2 cloves of garlic, minced
- 2 bell peppers (1 red, 1 green), diced
- 1 zucchini, diced
- 1 small eggplant, diced
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- Salt and black pepper to taste
- 1 cup of grated cheese (cheddar or mozzarella)
- 2 tablespoons of chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Clean the portobello mushrooms, remove the stems, and scoop out the gills. Place them on a baking sheet, cap-side down.
- Heat the olive oil in a large skilled over medium heat. Add the onion and garlic, and sauté until onions become slightly translucent.
- Add in bell peppers, zucchini, eggplant, dried basil, and dried oregano. Stir gently and cook until vegetables are tender. Season with salt and pepper to taste.
- Spoon the vegetable mixture into each of the hollowed-out mushroom caps, filling them to the edges.
- Sprinkle each stuffed mushroom with the grated cheese, covering the vegetable mixture.
- Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly, and the mushrooms are tender.
- After removing the filled portobellos from the oven, garnish them with the fresh parsley and serve while they are still warm.
- With this healthy and hearty Vegetable Stuffed Portobellos recipe, you'll definitely enjoy a delicious meat-free meal that's packed full of nutritious goodness.