Container full of good stuff.
When I went to the Urban Harvest Farmers Market a few weeks ago there were so many vendors selling all types of mushrooms and one person had the most beautiful portobello mushrooms. I only bought two because I wanted to make these vegetarian stuffed mushrooms for dinner that night. I can’t believe that word came out of my mouth — v-e-g-e-t-a-r-iannnnn; that I am not, but occasionally I do like to try and eat only vegetables for a meal.
I loved the size of these portobellos. They were not too big, not too small, but just right for a single serving side dish and if you want it as a meal, just buy larger mushrooms and make more stuffing.
There are so many ways of doing portabellas and I’ve only scratched the surface of some ways I want to prepare them. Giada on one of her shows did a grilled portobello mushroom and filled it with a tomato and mozzarella salad; kind of like a caprese salad in a mushroom cap and that sounds so good to me.A sausage and onion stuffing would be wonderful if you wanted to add some meat to your mushroom.
These mushrooms are low carb, vegetarian, and probably paleo, what more could you ask for if you are trying to cut calories.
I roasted the red pepper on my stove top and the zucchini I used were connected to my squash blossoms. Zucchini or any type of squash can be used.
Tiny little squash but you can use any type.
Everything chopped and ready to hit the skillet.
Saute the onion and then add in the garlic.
Add in the bok choy, tomatoes and then the zucchini.
After you have sauteed all the ingredients, remove from skillet and put in a bowl to cool. Then stir in the mozzarella cheese.
Stuff the mixture into portobello mushroom that you have oiled.
Top with parmesan cheese. If you want to add some panko bread crumbs to the topping, mix the crumbs with the cheese then top mushrooms with mixture.
Squash Stuffed Portobello Mushrooms
3 medium size portobello mushrooms, cleaned with damp paper towel
3-4 Tbsp. olive oil
1/3 c. chopped white onion (or green)
1 c. bok choy, chopped in about 1/2-3/4″ pieces (I used baby bok choy)
4 sundried tomato halves, chopped
1/2 c. chopped zucchini or other squash
2 cloves garlic, crushed
1 roasted bell pepper, diced
salt and pepper to taste
1/2 c. mozzarella cheese
1/3 c. parmesan cheese
1 1/2 Tbsp. balsamic vinegar
Clean mushroom and then rub mushrooms with a little olive oil.
In two tablespoon of olive oil, saute the onion for about 3-4 minutes. Stir in the crushed garlic, 1 cup bok choy, sun-dried tomatoes and zucchini, sauté until vegetables are almost done. 5-6 minutes. Add in the roasted bell pepper and then take off the heat until it has cooled. Mix in the mozzarella cheese.
Stuff the mushroom caps with the vegetable filling and then top with parmesan cheese.
Drizzle the mushrooms with some of the remaining olive oil and balsamic vinegar.
Bake in 350° oven for about 10-15 minutes or until the cheese starts to brown and the portobello looks cooked.