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stuffed portobello mushroom recipe With Pesto Swirl and Tomato Jewels
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy stuffed portobello mushroom recipe with pesto swirl and tomato jewels is a go-to for vibrant, satisfying flavor. It’s perfect for busy weeknights, offering quick prep, nutrient-packed ingredients, and a delicious escape from takeout.
Ingredients
- 4 large portobello caps, stems removed and gills gently scraped out
- 1 cup cooked quinoa or whole-grain breadcrumbs (185g)
- 1 small onion, diced (100g)
- 2 cloves garlic, minced (10g)
- 0.5 cup bell pepper, diced (any color) (75g)
- 0.5 cup shredded mozzarella or crumbled goat cheese (optional, 50g)
- 0.25 cup fresh parsley, chopped (10g)
- 0.5 tsp salt
- 0.25 tsp black pepper
- a pinch dried oregano
- 0.25 cup prepared pesto (60g)
- 1 cup cherry or grape tomatoes, halved (150g)
- 2 Tbsp olive oil (30ml)
Instructions
- Prep Mushrooms: Gently wipe portobello caps clean. Carefully scrape out the dark gills with a spoon to prevent excess moisture. Lightly brush both sides of the caps with 1 Tbsp olive oil and season with salt and pepper. Place on a baking sheet, hollow-side up.
- Make Filling: Heat 1 Tbsp olive oil in a 10-inch skillet over medium heat (oil will shimmer). Sauté diced onion until softened (3-4 min). Add minced garlic and diced bell pepper; cook 3-5 min until tender-crisp and fragrant. Transfer to a bowl. Mix in cooked quinoa/breadcrumbs, cheese (if using), parsley, oregano, salt, and pepper until combined. If the mixture looks too dry, splash in 1-2 Tbsp vegetable broth or a little more olive oil to moisten.
- Stuff and Bake: Preheat oven to 375(degrees)F (190(degrees)C). Arrange caps on the baking sheet. Generously spoon filling into each cap, mounding it slightly. Bake for 20-25 minutes, until mushrooms are tender when pierced and filling is lightly golden.
- Add Finishing Touches: Remove from oven. Drizzle each stuffed portobello mushroom with the vibrant pesto swirl and scatter the tomato jewels. Return to oven for 5 minutes, just until tomatoes warm and pesto aroma fills your kitchen. Serve these delightful healthy easy dinner ideas immediately!
Notes
For substitutions, consider zucchini for bell pepper, cauliflower rice or almond flour for a low-carb/GF base, cooked ground chicken/turkey/lentils for added protein, or nutritional yeast/plant-based cheese for dairy-free. Scrape mushroom gills thoroughly to prevent sogginess. If the filling is too dry, add 1-2 Tbsp vegetable broth or olive oil. Enhance flavor with red pepper flakes, fresh Parmesan, lemon juice, or a drizzle of balsamic glaze after baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom (approx. 200g)
- Calories: 280 calories
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 15 mg