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Vegetarian Stuffed Portobello Mushrooms
Vegetarian Stuffed Portobello Mushrooms

Vegetarian Stuffed Portobello Mushrooms
Hearty and flavorful stuffed mushrooms with a mix of vegetables and cheese.
Vegetarian Stuffed Portobello Mushrooms
Ingredients:
1
Servings
  • 4
    item
     portobello mushroom
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 100
    g
     spinach
  • 2
    clove
     garlic
  • 100
    g
     feta cheese
  • 50
    g
     bread crumbs
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
Preparation Time: 40 minutes
Vegetarian Stuffed Portobello Mushrooms
Instructions:
  1. Preheat the oven to 200°C.
  2. Remove the stems from the portobello mushrooms and brush them with olive oil.
  3. Place the mushrooms on a baking sheet and bake for 10 minutes.
  4. Chop the onion, red bell pepper, and garlic.
  5. In a pan, heat the remaining olive oil and sauté the onion, garlic, and red bell pepper until soft.
  6. Add the spinach to the pan and cook until wilted.
  7. Remove the pan from heat and stir in the feta cheese and bread crumbs.
  8. Season with black pepper and salt.
  9. Stuff each mushroom cap with the vegetable mixture.
  10. Bake for another 15 minutes until the tops are golden brown.
  11. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 25 g 3.1 g
Fibre 8 g 1.0 g
Salt 1.5 g 0.2 g
Sugar 10 g 1.3 g
Carbohydrates 50 g 6.3 g
Fat 35 g 4.4 g
  • 4
    item
     portobello mushroom
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     red bell pepper
  • 100
    g
     spinach
  • 2
    clove
     garlic
  • 100
    g
     feta cheese
  • 50
    g
     bread crumbs
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Remove the stems from the portobello mushrooms and brush them with olive oil.

Place the mushrooms on a baking sheet and bake for 10 minutes.

Chop the onion, red bell pepper, and garlic.

In a pan, heat the remaining olive oil and sauté the onion, garlic, and red bell pepper until soft.

Add the spinach to the pan and cook until wilted.

Remove the pan from heat and stir in the feta cheese and bread crumbs.

Season with black pepper and salt.

Stuff each mushroom cap with the vegetable mixture.

Bake for another 15 minutes until the tops are golden brown.

Serve warm.

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