One inquisitive omnivore’s journey towards healthier and more compassionate eating…
(MEATLESS/VEGETARIAN/VEGAN RECIPES) When I’m craving something decadent and hearty, vegetarian doesn’t usually come to mind—until I discovered portabella mushrooms, that is.
They’re nourishing and flavorful, and when you stuff them with cheese and other vegetables, they’re completely satisfying. It’s like having a burger with the works, only much healthier and better for your waistline.
Here’s a delicious and simple recipe stuffed with a few of my favorites—cheese, spinach, and red bell peppers.
Spinach & Red Bell Pepper Portabella Stuffed Mushrooms
- 4 large portabella mushrooms, stems removed and wiped clean with a damp paper towel
- 1 cup spinach
- 1 red bell pepper, diced
- 1/4 cup diced sweet onion
- 2 tbsp parsley
- 2 tsp garlic powder
- salt & pepper to taste
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese (for vegan substitute Go Veggie! Parmesan Flavor)
- 1/2 cup shredded mozzarella cheese (for vegan substitute Go Veggie! Mozzarella Style Shreds)
Preheat oven to 375 degrees. Coat baking sheet with cooking spray. Place mushrooms on cooking sheet, rub with a little olive oil and set aside.
In a sauté pan over medium high heat add olive oil and onion. Sauté for about 3 to 5 minutes, add red pepper and continue to cook for another 3 to 4 minutes. Add parsley, garlic powder, salt, pepper and cook until the onions are translucent and soft. Then add spinach and cook until it wilts. Remove from heat and add the breadcrumbs and Parmesan cheese, mix until well combined. Evenly divide mixture into 4 parts and using a spoon stuff each mushroom with a quarter of the mixture.
Bake in oven for 35 to 40 minutes. Top each mushroom with the mozzarella and cook for another 10 to 12 minutes, until cheese turns golden. Serve with salad and enjoy!
What’s so great about portabella mushrooms is that you can pretty much load them up with anything you like. What’s your favorite stuffing?
— Lisa Singer, exclusive to Global Animal