Stuffed Portobello Mushroom. Stuffed Portobello Mushrooms topped with marinara, sautéed spinach, and crispy panko goat cheese medallions. A delicious and easy vegetarian stuffed portobello mushroom recipe that is a reader. Stuffed Portobello Mushrooms - these mushrooms are stuffed with lots of veggies plus goat cheese and topped with mozzarella cheese.

Reviews for: Photos of Stuffed Portobello Mushrooms. Turkey Marinara Stuffed Portobello Mushrooms Turkey Marinara Stuffed Portobello Mushrooms (Gluten-Free)Wholesome. These Stuffed Portobello Mushrooms go so fast you might want to make a double batch. You can cook Stuffed Portobello Mushroom using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Stuffed Portobello Mushroom

1. It's 1 of Portobello Mushroom.
2. Prepare slice of Red and Yellow Bell Pepper.
3. It's 1/4 cup of Blueberries.
4. Prepare of Sweetcorn.
5. Prepare dash of chili flakes.
6. It's 1 slice of tomato.
7. Prepare 1/4 cup of Grated Cheddar cheese.

Three mushroom-stuffed recipes filled with savory ingredients that are a cinch to make. Whip up these stuffed portobello mushrooms as quick, on-the-go lunches or fancy (but easy) appetizers! Spinach Stuffed Portobello Mushrooms are a gluten-free, meatless main dish that pairs well with your favorite sides! This recipe is vegetarian with vegan option, and will keep you satisfied.

Stuffed Portobello Mushroom step by step

1. Wash the portobello mushroom and clean the inside out. Heat oven to 350°F..
2. Dice the sliced red and yellow bell pepper. Slice the tomatoes. Chop blueberries in half..
3. Place the sliced tomato in the mushroom as base and place the other ingredients around it. If you have some extra slices of tomato place on top. Season with salt pepper. Add dash of chili flakes..
4. Add grated cheddar on top and cover with foil . Place in the oven for 45 minutes..

We use portobello caps to make these dinner-sized stuffed mushrooms that are big on flavor without being overly rich. Rather than the traditional sausage filling. Rewarm the filling before stuffing the mushrooms. We do not recommend roasting the mushrooms. Kosher salt and freshly ground black.