Vegetarian Mushroom Stuffed Portobellos (Keto & Gluten Free)

Large portobello mushrooms stuffed with a creamy mushroom spinach mixture and baked.

5 from 4 votes

Vegetarian Mushroom Stuffed Portobellos (Keto & Gluten Free)

Large portobello mushroom caps piled high with a delicious mushroom, corn, zucchini, arugula, and feta filling. A fantastic starter, light dinner, or side dish!

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings large mushrooms

Calories 205kcal

Author Kim Peterson

Ingredients

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

Instructions

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.

Notes

*Leftovers will last in the fridge up to 4 days.

Nutrition