Vegetable Stuffed Portabella Mushrooms Taste Love and Nourish. When I was still in the just thinking about maybe at some point starting a food blog phase, I really didnt think Id be going this far in the vegetarian direction. I think my daughter becoming a vegetarianpescatarian has really made a great impact on all of us. We do still eat meat, but rarely. Its surprising to find that there are so many vegetarian options that are satisfying in a way that doesnt make you stop and think, Im only eating this because its healthyId rather be eating a pork chop right now. You know what I mean. Healthy and vegetarian can be really delicious and satisfying. Thats where portabellas also spelled portobellos and portobellas come in. They are a fat, meaty, flavorful fungi and really versatile. Interestingly, they are actually large cremini mushrooms. Stuffing them this way, with the sauted vegetables and just a bit of breadcrumbs and cheese, tastes like they cant be good for youbut they are It looks so cheesy, but there really is very little cheese. Best Way To Store Portobello Mushrooms' title='Best Way To Store Portobello Mushrooms' />Between the mushroom and the vegetables, there is so much flavor, you really dont need a lot of cheese or fat to make them taste good. Vegetable Stuffed Portabella Mushrooms. Parmesan cup mozzarella cheese I use the mozzarella made with 2 milkLine a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up. In a 1. 2 inch saut pan over medium high heat, add the olive oil then the onions. Saut for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach. Preheat your oven to 3. Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine. Divide the mixture in four I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture. Diabetic Daily Menu here. Bake in the oven for about 3. Now, top each with about 1 tablespoon of the mozzarella and continue baking for another 1. Serve this with a big salad and a small side of pasta with olive oil or butter as a meal or as is for a great appetizer. Ohand just a little mushroom humorWhy was the mushroom a big hit at the partyPortabella mushrooms stuffed with chickpeas flavored with herbs and cashews. A perfect addition to the holiday dinner. This may be the most delicious Vegetable Stuffed Portabella Mushrooms recipe Healthy, easy and incredibly tasty A Taste Love Nourish reader favoriteBecause he was a really fungi OKIll stop now. This spicy Vegetable Jambalaya is amazingly vegan and gluten free. Its one of my favorite dishes. It is easy enough for a weeknight dinner or perfect for easy entertaining. Get that recipe here You are going to love these Vegetable and Quinoa Stuffed Zucchinis Simple and delicious, these can be assembled ahead of time and baked when ready to eat They are vegetarian, gluten free with vegan options. Get a printable recipe here This Vegetable Cacciatore, served with the tastiest and creamiest recipe for Soft Polenta, has all of the flavor of traditional cacciatore and may become your favorite bowl of comfort food.