Stuffed Mushrooms - Portobellos with spinach and vegan cheese
Stuffed Mushrooms with Spinach and Vegan Cheese is a delicious and healthy appetizer or light entree perfect for those who love plant-based meals. Large portobello mushroom caps are cleaned, stems removed, and then stuffed with a savory mixture of sautéed spinach, garlic, onions, breadcrumbs, and melted vegan cheese. The mushrooms are then baked until tender, with the stuffing turning golden and the cheese creating a creamy texture. This dish is a favorite for its versatility, and can easily be customized with different herbs or added vegetables. It's a fantastic choice for anyone looking for a filling, nutritious, and flavorsome vegan-friendly recipe. Description by ChatGPT.
Stuffed Portobello Mushrooms are not only easy to make but also filled with robust flavors, fiber, and are a fantastic meat substitute. Let’s get cooking!
Ingredients:
- 2 large Portobello mushrooms (6-ounce pack)
- Olive oil
- Salt, to taste
- 2 cloves garlic, finely chopped
- 1/4 cup onion, finely chopped
- 1/2 cup mixed bell peppers (red, green, yellow), finely chopped
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon ketchup (optional)
- 1 cup baby spinach and chard, roughly chopped
- Shredded cheese (as desired)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Equipment:
- Oven
- Knife
- Paper towels
- Oven-safe skillet
- Heavy-bottomed skillet
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Carefully remove the gills from the Portobello mushrooms. This can be delicate work, so be gentle.
3. Cut off the mushroom stems, then finely chop the stems and set aside for the filling.
4. Clean the mushroom caps with a paper towel to remove any impurities.
5. Place the mushroom caps in an oven-safe dish, drizzle with olive oil, and season with a pinch of salt. Spread the oil evenly on both sides of the mushrooms.
6. Bake the mushroom caps in your preheated oven for approximately 14 to 15 minutes, or until they are tender.
7. While the caps are baking, heat a heavy-bottomed skillet over medium-high heat and add some olive oil.
8. Sauté the finely chopped garlic for a few seconds. Add the finely chopped onions and sauté for a few more seconds.
9. Add the chopped mushroom stems and cook for a couple of minutes.
10. To the skillet, add the mixed bell peppers, a pinch of salt, the Italian seasoning, and ketchup (if using). Cook for a few more seconds.
11. Finally, add the roughly chopped baby spinach and chard to the skillet. Sauté briefly to preserve some crunchiness.
12. Once the filling is ready, remove the partially baked mushroom caps from the oven. If there's excess moisture, pat the caps dry with a paper towel.
13. Spoon the filling into the mushroom caps and top with shredded cheese, using as much as you prefer.
14. Return the stuffed mushrooms to the oven and bake for an additional 4 to 5 minutes, or until the cheese has melted nicely.
15. Once done, remove the mushrooms from the oven. They should be soft, tender, and oozing with melted cheese.
Cooking Tips:
- You can add different herbs or spices according to your personal preference.
- For a vegan version, use dairy-free cheese or skip the cheese entirely.
- The baking times may vary slightly based on the size of the mushrooms, so keep an eye on them.
Recipe by The Recipe Hut, and visit our YouTube channel https://www.youtube.com/@therecipehut for more delightful recipes like this one!
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Stuffed Mushrooms - Portobellos with spinach and vegan cheese
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