Stuffed Portobello Mushrooms topped with cannelloni beans cooked in tomato sauce, thin zucchini slices and mozzarella cheese. An easy and healthy vegetarian Italian Stuffed Portobello Mushroom recipe! Nutritious vegetarian dish that can be served as appetizer or dinner with a salad on side with only 370 calories per serving, melted cheese included!

Looking for more mushroom dishes?  You’ve got to try my Mushroom and Zucchini Quiche recipe, Vegetarian Mushroom and Asparagus Tacos or Mushroom and Pancetta Gratin

Stuffed Portobello Mushrooms 

If you love mushrooms and fresh Italian flavors, then you will love this recipe for sure! Fresh mushrooms are healthy, full of vitamins and so versatile when it comes to cooking them.

I love mushrooms and I cook with them quite a lot. Most of the times will include the regular ones in stir fries and quiches, but today is all about Portobello Mushrooms!

How to Pick Portobello Mushrooms?

For this recipe you need to look for large Portobello mushroom caps with no cracks on the sides.

While you can always adjust this recipe to work for any size portobello mushrooms, it works better with large portobello mushrooms that are roughly 3-4 inches in diameter and have slightly deeper caps for filling.

What Can I make with Portobello Mushrooms?

Portobello mushrooms (or Portabella, as they are sometimes called) are large cap mushrooms and can be cooked in so many ways!

A popular way to cook them is on the grill, served with some olive oil and seasoning as an appetizer, or as an addition to burgers. Ever better, use mushroom caps as burger buns for a low carb, healthy burger option 🙂

I have to say that I think the best way to enjoy portobello mushrooms is to stuff them and baked them in the oven for a quick and easy dinner.

These mushrooms caps are perfect for stuffing because they are so big and you can stuff them with pretty much any combination of veggies, meat and sprinkle some cheese on top.

How to Make Oven Baked Stuffed Mushrooms?

These Stuffed Portobello Mushrooms are topped with an Italian cannelloni beans mixture cooked in tomato sauce with fresh herbs, thin zucchini slices and mozzarella cheese.

1. We start by preparing the mushroom caps for filling. We will roast them for a couple of minutes in the oven to release the liquid and get rid of it before stuffing them.
2. After washing and patting them with some paper towels, we remove the stems and we place them face up on a standard baking sheet that was lined up with some baking paper. Spray a bit of olive oil on their caps and we bake them in a preheated oven at 400F for almost 5-8 minutes and then remove from oven. 
3. While the mushrooms are roasting, you’ll want to prepare the mushroom filling components: the juicy cannelloni beans cooked in tomato sauce with some fresh basil.
4. Once the filling mixture is ready, add it to the mushrooms caps (once you got rid of the liquid), top with fresh zucchini slices and mozzarella cheese and bake for another 15 minutes at 400F/ 200C.

Yield: 4 servings

Italian Stuffed Portobello Mushrooms

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Easy Italian Stuffed Portobello Mushrooms topped with cannelloni beans cooked in tomato sauce, and cheese. Healthy vegetarian stuffed mushroom recipe!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 large Portabella mushrooms, stems removed
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 can cannelloni beans, rinsed and drained
• 2 tablespoons dry white wine
• 1 cup tomato passata
• 2 tablespoons fresh basil leaves, roughly chopped
• 1 zucchini, very thin sliced
• 1/4 cup mozzarella grated

Instructions

1. Preheat oven to 400F/ 200C.
2. Line a large baking tray with baking paper. Brush the mushrooms caps with some olive oil and place them inside down on the tray. Season with salt and pepper and roast for 8-10 minutes. Remove from oven, drain any liquid excess and turn them over. Set aside.
3. Meanwhile, heat olive oil in a frying pan. Add onion, garlic, chopped mushroom stems, basil leaves and sauté for a couple of minutes, until softened. Add beans, white wine and tomato passata and cook for 10 minutes on medium heat. Season with salt and pepper.
4. When it has finished cooking, spoon generously bean stew among the mushrooms caps. Top with sliced zucchini and sprinkle mozzarella cheese.
5. Bake for 15 minutes, until the cheese is just golden.

Notes

Serve as an appetizer (1 mushroom cap/ person) or as main dish (2 mushroom caps/ person) with some salad on side.

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