Vegetable Stuffed Mushrooms Recipe


The combination of vegetables and mushroom adds so much flavor in this versatile dish. It is really delicious and so cheesy.

Yield: 4 servings

Total Time Taken: 60 minutes


4 large portabella mushrooms, stemmed

2 tablespoons olive oil

1 large white onion, peeled and diced

2 medium-sized zucchini, stemmed and diced

1 roasted red bell pepper, diced

5 sun-dried tomatoes, chopped

2 teaspoons minced garlic

¼ cup spinach leaves

1/8 teaspoon dried oregano

1/8 teaspoon crushed red pepper flakes

½ teaspoon ground black pepper

¼ cup dried breadcrumbs

3 ounce grated Parmesan cheese

3 ounce shredded mozzarella cheese


  1. Set oven to 375 degrees F and let preheat.
  2. Rinse mushrooms, pat dry, and then grease with oil. Arrange mushrooms, stalk side up, on a medium-sized baking tray, lined with parchment paper.
  3. Place a medium-sized non-stick skillet pan over medium-high heat, add oil and let heat. Then add onion and sauté for 3-5 minutes or until browning begins.
  4. Then add zucchini and cook for 3-4 minutes or until zucchini is beginning to soften. Add tomatoes and red bell pepper and cook for 2 minutes. Then stir in garlic and cook for another minute before adding spinach.
  5. Cook spinach for 3-5 minutes or until it wilts completely. Then remove the pan from the heat and stir in remaining ingredients except for mozzarella cheese until mixed well.
  6. Evenly spoon the mixture into the mushrooms, top with mozzarella cheese and place baking sheet into the oven. Bake for 12-15 minutes or until the top is nicely golden brown. Serve warm.

Nutritional Information Per Serving: 80 Cal, 12 total fat (0.3 g sat. fat), 12 mg chol., 24 mg sodium, 8 g carb., 1g fiber, 2 g protein.

Vegetable Stuffed Mushrooms


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