Stuffed Mushroom Recipe | Vegetarian Stuffed Mushrooms| How to Make Stuffed Portobello Mushrooms

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: vegan cheese

💰Cheaper: shredded cheddar

Vegan cheese offers a dairy-free option.

Preheat the oven to 375°F (190°C).

Clean the portobello mushrooms with a damp cloth and remove the stems.

Brush the mushroom caps with olive oil and place them on a baking sheet, gill side up.

Chop the spring onion, capsicum, and garlic finely.

Heat olive oil in a skillet over medium heat, add the spring onion, and sauté until translucent, about 3-4 minutes.

Add the capsicum and garlic to the skillet, cooking for another 2-3 minutes until softened.

Stir in the cherry tomatoes and cook until slightly softened, about 2 minutes.

Remove the skillet from heat and let the mixture cool slightly.

In a bowl, combine the mozzarella cheese, breadcrumbs, coriander leaves, salt, and pepper.

Add the cooled vegetable mixture to the cheese mixture and stir until well combined.

Spoon the filling into each mushroom cap, pressing down gently to pack it in.

Top each stuffed mushroom with additional mozzarella cheese if desired.

Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens