Veggie Stuffed Portabella Mushrooms

February 25, 2019

Veggie Stuffed Portabella Mushrooms

Who's feeling fancy this week? I am! Stuffed mushrooms have to be one of my favourites. Made with flavour and texture, they just melt in your mouth.

Traditionally, we usually enjoy bacon or ham stuffed mushrooms...until I found this beauty! This recipe from Taste Love and Nourish is a flavour bomb. Its simple enough to prepare but takes dinner to a whole new level of deliciousness.

This recipe calls for cheese but its easy enough to make into a vegan dish.

Tag us in your creation and lets see what you've come up with!

Have a fantastic week xx


Veggie Stuffed Portabella Mushrooms

Serves 4



4 large portabella mushrooms

2 tablespoons olive oil

1 large onion

2 medium zucchini

1 roasted red capsicum

4 – 6 sun dried chopped tomatoes

2 – 3 cloves minced garlic

1 large handful of spinach

1 pinch dried oregano

freshly ground black pepper

1/4 cup dried breadcrumbs

1/4 cup grated Parmesan

1/4 cup shredded mozzarella cheese



1. Preheat oven to 190 degrees.

2. Pat the mushrooms with a paper towel. Using a spoon, gently scoop out the gills out of the inside of the mushroom. Cut out the stalk of the mushroom as well.

3. Rub the mushrooms with a bit of olive oil and place on a baking sheet lined with parchment paper, stalk side facing up.

4. In a pan over medium heat, sautee the onion in olive oil and cook for 3-4 minutes. Add in the diced zucchini until it softens. Add in the capsicum and tomatoes and cook for another few minutes. When the onions have become translucent, add the garlic. Cook for one minute then add in the spinach.

5. Once the spinach has wilted, remove from the heat and add in the rest of the ingredients up to and including the parmesan. Stir together.

6. Divide the mixture into four, filling each mushroom.

7. Bake in the oven for 35-40 minutes. Remove from the oven, top each mushroom with 1 tablespoon of mozzarella cheese then bake for an additional 10-12 minutes. 

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