Natale Stuffed Portobellos Recipe | Vegetarian Times Skip to main content

Natale Stuffed Portobellos

The inspiration for this recipe came from Chance Genovese's Italian heritage. "I wanted a dish that used traditional ingredients of Italy but were easily found at the local market," says Genovese, who adopted a meat-free diet at a very young age. "Above all, I knew the dish had to be easy to prepare in the chaos of a holiday celebration."

Ingredients: 

Ingredient Set Name: 

Mushrooms

Ingredients: 

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¼ cup extra virgin olive oil
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2 Tbs. balsamic vinegar
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1 clove garlic, minced (1 tsp.)
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4 large portobello mushroom caps

Ingredient Set Name: 

Filling

Ingredients: 

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2 Tbs. breadcrumbs
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1 Tbs. extra virgin olive oil
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¼ cup chopped onion
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8 oil-packed sun-dried tomatoes, sliced
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1 clove garlic, minced (1 tsp.)
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½ cup light cream or soy creamer
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10 oz. fresh spinach leaves (8 cups)
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¼ cup grated Asiago cheese
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4 oz. fresh mozzarella cheese, chopped

Instructions: 

1. To make Mushrooms: Preheat oven to 375ºF. Whisk together oil, vinegar, and garlic in bowl. Brush mushroom caps with oil mixture, and place on baking sheet. Roast 30 minutes, or until tender. Drain on paper-towel-lined plate.

2. To make Filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown. Set aside.

3. Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until soft. Add sun-dried tomatoes and garlic; sauté 30 seconds. Stir in cream, and cook 2 minutes. Add spinach, and cook 3 to 4 minutes, or until spinach is wilted. Stir in cheeses, and cook 2 to 3 minutes. Spoon Filling into mushroom caps, and top with toasted breadcrumbs.

Nutrition Information: 

Calories: 
348
Protein: 
14 g
Total Fat: 
27 g
Saturated Fat: 
10 g
Carbohydrates: 
17 g
Cholesterol: 
48 mg
Sodium: 
229 mg
Fiber: 
5 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

So delicious! I'm always looking for tasty vegetarian dinners for Meatless Monday and this was awesome. The only thing I added was some toasted pine nuts- they added a nice texture along with the toasted breadcrumbs.

Amazing! Made these stuffed mushrooms tonight and people raved about them. I served them with lightly steamed quinoa, snow peas and salad.

Delightful!

Really tasty. Two suggestions: use a bit less cheese--it is very rich. And I used a rosemary asiago and that gave it a great hint of rosemary.

Had this for dinner last night... Fiance' and I loved it. Yummy!

This dish goes to the top of my favorite list. From the very first bite, my palalte was doing the happy dance.

Veggie stuffed murshoom.

Can hardly wait to make this

It looks delicious.Yummy!!!

Looks so tasty. Love portobella mushrooms! Will definitely give it a try!

Ideal for vegetarian guests

Hey honey, this is the recipe you wanted.

Looks scrumptious...

I'd like to see more vegan recipes.

Mmmmmm

mushrooms rellenos

I am thinking toasted walnuts instead of breadcrumbs? Looks do gooood!!!

This is definitely a keeper! Very easy and very tasty. Quite substantial too. It can easily serve as the main dish. I was using it as a side dish, so had two mushrooms left over. They reheated nicely.