I can never resist any variety of mushrooms. They are nutritious, versatile, and make for a hearty meal. I absolutely love them grilled on the barbeque, but for this recipe, they roasted beautifully in the oven. My preschooler isn’t a huge fan of this large variety of mushroom, but the nice thing is the vegetable stuffing worked perfectly tossed with some pasta. So, all were happy tonight…
Stuffed Portabella Mushrooms Recipe
- 5 portabella mushrooms, stalks removed
- 1 white onion, diced
- 1 red bell pepper, diced
- 2 zucchini, diced
- 2 tablespoons garlic, minced
- 4 small tomatoes, diced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- kosher sea salt and pepper to taste
- 2 tablespoons olive oil
- Lay parchment paper onto a baking sheet. Lightly spread one teaspoon of olive oil over the mushrooms. Set aside.
- Preheat oven to 375 °F.
- Heat the remaining olive oil in a skillet over medium heat. Add onion and garlic and sauté until onion is translucent, approximately 5 minutes.
- Add the diced red pepper. Stirring occasionally, let this sauté until the pepper is slightly tender, approximately 5 minutes. Add zucchini, tomato, oregano, thyme , salt and pepper and continue sautéing until zucchini and red pepper are tender, approximately 5-6 more minutes.
- Turn off the heat and spoon the vegetable mixture onto each portabella on the baking sheet.
- Place in the preheated oven for approximately 20 minutes, or until the portabellas are tender.
- Serve with a nice, large green salad and feel free to drizzle with some balsamic vinegar. Enjoy!