Adore Foods

Real Food Recipes

  • Home
  • Recipe Collection
    • Breakfast and Brunch Recipes
    • Appetizers
    • Soups
    • Main Dishes
    • Side Dishes
    • Salads
    • Desserts
  • About Me
  • Contact
    • Disclosure and Privacy Policy
You are here: Home / Recipes / Appetizers / Italian Stuffed Portobello Mushrooms

Appetizers

Italian Stuffed Portobello Mushrooms

127shares
  • Share
  • Yummly

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

 

Easy stuffed portabella mushrooms recipe. The low carb bean filling is to die for! Make them for your next party, they are the perfect vegetarian appetizer. Can be served as healthy dinner too, with a salad on side.

Table of Contents

  • Stuffed Portobello Mushrooms 
  • How to Pick Portobello Mushrooms?
  • What Can I make with Portobello Mushrooms?
  • How to Make Oven Baked Stuffed Mushrooms?

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.

Easy stuffed portabella mushrooms recipe. The low carb bean filling is to die for! Make them for your next party, they are the perfect vegetarian appetizer. Can be served as healthy dinner too, with a salad on side.

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.

Easy stuffed portabella mushrooms recipe. The low carb bean filling is to die for! Make them for your next party, they are the perfect vegetarian appetizer. Can be served as healthy dinner too, with a salad on side.

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.

Easy stuffed portabella mushrooms recipe. The low carb bean filling is to die for! Make them for your next party, they are the perfect vegetarian appetizer. Can be served as healthy dinner too, with a salad on side.

Yield: 4 servings

Italian Stuffed Portobello Mushrooms

Italian Stuffed Portobello Mushrooms

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.

© Adore Foods
Cuisine: Italian / Category: Appetizers

Appetizers

Greek Style Lamb Lettuce Wraps

Thai beef salad cucumber bites appetizers

Crispy Fried Eggplant (Aubergine) Recipe

Crispy fried artichoke hearts with salsa verde

Crispy Baked Cauliflower Cakes with Yoghurt Sauce

Brazilian Cheese Bread

127shares
  • Share
  • Yummly


12 Comments

« Roasted Strawberries with Whipped Ricotta Yoghurt Cream
Quick and Easy Mexican Seafood Soup »

Comments

  1. Marci says

    April 7, 2016 at 2:17 pm

    This looks so satisfying and delicious, combining two of my favorites-beans and mushrooms.

    Reply
    • Adore Foods says

      April 12, 2016 at 9:25 am

      Thank you Marci! I really love the bean-mushroom combination. I never paired them before but it’s a keeper 🙂

      Reply
  2. Jolina - The Unlikely Baker says

    April 12, 2016 at 9:10 am

    We love portobello mushrooms – even though we never quite know what to do with them lol! We always just end up roasting or grilling with olive oil but they always end up delicious. So this is definitely a welcome change. We would never have thought of this combination. Can’t wait to try!

    Reply
  3. Diana says

    April 12, 2016 at 9:15 am

    I love stuffed mushrooms and love your version and how you added the beans. Looks very delicious!

    Reply
  4. Lisa @garlicandzest.com says

    April 12, 2016 at 9:16 am

    I’m making this tonight! I have portabellas and beans! Done!

    Reply
  5. Priya says

    April 12, 2016 at 9:31 am

    Such a delicious dish! I use white bean very frequently but never thought of using it as a stuffing!

    Reply
  6. Bintu | Recipes from a Pantry says

    April 12, 2016 at 10:53 am

    I’ve seen so many stuffed mushroom recipes lately but this one is, by far, my favorite!

    Reply
  7. Monica says

    February 19, 2017 at 3:26 pm

    Mmm, love this! Stuffed mushrooms are one of my favorite appetizers, but serving them this way would be a terrific expansion. Always a love a new meatless meal, too! Thanks for sharing!

    Reply
  8. Whitney Bond says

    February 19, 2017 at 7:16 pm

    Looks both delicious and healthy!

    Reply
  9. Sasha @ Eat Love Eat says

    February 21, 2017 at 3:41 pm

    These sound lovely and hearty!

    Reply
  10. Santini says

    February 21, 2019 at 8:10 pm

    This looks so delicious! I can’t wait to try this out! Maybe this weekend because my dad’s going to come over. Thank you so much for sharing!

    Reply
  11. Kit says

    March 20, 2019 at 1:37 am

    What a wonderful plate you have there! Id like to serve this for my mom who loves to eat mushroom. Thank you for sharing your recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi, I am Oana!

Adore Foods Welcome to Adore Foods!
I hope you can grab a cup of coffee and join me on some amazing culinary adventures.

Read more

Favorite Summer Recipes

chicken butternut squash
Chimichurri Cauliflower Steak
A tray with homemade scalloped potatoes with ham

More Recipes

As Featured On:

recipes from Adore fOODS FEATURED IN MAGAZINES

Copyright © 2021 · AdoreFoods.com. All rights reserved.

127shares