These creamy Vegetarian Mushroom Stuffed Portobellos are the epitome of year-round comfort food. They're great as an appetizer, side dish or the main event. Perfect for entertaining and Meatless Mondays. Plus, they're keto-friendly and gluten free!
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Ingredients & Substitutions
What I love most about this recipe, other than savoring the final result, is I don't think I've ever made it the same way twice! It's so easy to use ingredients you have on hand rather than just sticking to the script.
Here, I included fresh zucchini, arugula, and green onions for a little extra pop of peppery flavor. Feel free to sub in spinach, peppers or red onion, and whatever herbs you have on hand.
Do you have to scrape the gills out of portobello mushrooms?
Yes! To prep the portobellos, remove the woody stem and I strongly urge you to take a few minutes to scrape out the gills underneath. This step will remove any lingering debris that could be hiding and will keep your recipe from turning into a black, murky mess.
How do you cook portobello mushrooms for stuffing?
Also, you have to love all the garlic in this recipe. Two heaping tablespoons go into the herbaceous oil with thyme and oregano that's slathered all over the portobellos before they go under the broiler. This will allow the excess moisture in mushrooms to be released so the filling doesn't get watery. You can also grill the portobellos if you like!
You want the mushrooms tender, but not mushy or shrunk down to half their original size. Five minutes on one side, and two minutes on the other will do the trick. Use paper towels to absorb excess water on the baking sheet before adding the filling.
How to prepare the filling
Prepping the filling is a matter of browning a bunch of fresh mushrooms, like oyster, shiitake and crimini, with the zucchini. Corn and cream are added next, followed by crumbled feta, a few handfuls of arugula and green onions.
Assembling & Finishing
Once the filling is mounded atop the portobellos, you can cover and chill them for up to six hours. When gearing up to serve, let sit on the counter about a half hour then pop them back under the broiler for a few minutes to warm.
When a bit bubbly and slightly charred, remove from the broiler and sprinkle the tops with more fresh thyme and oregano. Do it fast then cut in front of the buffet line. They won't last long. Enjoy!!
Portobello Mushroom FAQs & Tips
Make sure your skillet has heated up over medium-high heat. Mushrooms are full of water and they will steam in their own liquid when the pan’s heat is too low. A hot skillet forces the liquid to evaporate quickly allowing the mushrooms to sear rather than steam.
Other popular fillings for stuffed mushrooms include crab, sausage, bacon, ground beef or turkey, cream cheese, mozzarella cheese, and any combination of vegetables. They're totally customizable! You can make them as a guilty pleasure or as guilt-free as you like.
No matter the size of the mushroom, precooking them before stuffing will give you the best chance of success. As mentioned, mushrooms have a high-water content and precooking them will eliminate that moisture before stuffing them. This ensures a perfectly cooked mushroom without having a watery filling.
What to Serve with Stuffed Mushrooms
Here are more super delish snacking recipes that can easily become dinner and go well with this dish.
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Vegetarian Mushroom Stuffed Portobellos (Keto & Gluten Free)
- ¾ cup plus 2 tablespoon olive oil
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 ½ tablespoons white wine vinegar
- 1 tablespoon fresh thyme leaves, divided
- 1 tablespoon fresh oregano, chopped, divided
- 6 4-5 inch Portobello mushroom caps, gills removed
- 12 ounces assorted fresh mushrooms, sliced
- 1 medium zucchini, diced (about 1 cup)
- 1 cup fresh corn kernels
- ⅔ cup heavy whipping cream
- ¾ cup crumbled feta cheese
- ¾ cup baby arugula
- ½ cup green onions, thinly sliced
- Whisk ¾ cup oil, garlic, vinegar, 2 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Reserve ¼ cup garlic-herb oil in a separate bowl.
- Trim and thinly slice portobello stems; set aside. Be sure to remove gills on underneath side of portobello caps. Preheat broiler on high. Generously coat both sides of portobello caps with remaining garlic-herb oil.
- Place caps, rounded side down, on parchment-lined, large-rimmed baking sheet. Broil portobellos 5 minutes; flip and broil 2 minutes more. Remove from broiler and turn caps rounded side down. Set aside.
- Heat remaining 2 tablespoons in heavy large skillet over medium-high heat. Add assorted mushrooms, portobello stems, and zucchini. Sauté 5 minutes.
- Add reserved ¼ cup garlic-herb oil and cook 3 minutes. Stir in corn and sauté 2 minutes. Add cream; simmer until almost absorbed, 2-3 minutes.
- Remove pan from heat. Stir in feta and arugula until wilted. Add green onions. Season with salt and pepper. Let cool slightly.
- Evenly mound mixture among portobello caps. (Can be made 6 hours ahead. Cover; chill.) You may have a little extra filling which is delicious on its own!
- Preheat broiler on high. Broil portobellos until heated through and bubbly, 3-5 minutes. Sprinkle with remaining thyme and oregano. Serve as an appetizer, side dish, or light dinner along with salad and crusty bread.
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