vegetarian stuffed mushrooms for two

Name: Vegetarian Stuffed Mushrooms for Two
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 large portabella mushrooms, stems and fins removed; 1 medium shallot, peeled and diced; 1/4 - sweet, red pepper, diced; 1/2 - zucchini, diced; 1/2 - yellow squash, diced; 1/4 - Japanese eggplant, diced; 2 - 4 - cremini mushrooms, diced; 3 clove(s) garlic, finely chopped; 1/2 cup(s) pasta sauce (your choice); 1/4 cup(s) red wine; 1/4 cup(s) bread crumbs, seasoned; 1/2 cup(s) black olives, sliced; 2 large basil leaves, chopped; - salt & pepper, to taste; 1/2 teaspoon(s) crushed red pepper flakes (optional); 1/2 cup(s) shredded mozzarella cheese; - olive oil

(2 ratings)

review

Blue Ribbon Recipe by

George Levinthal

@ChefGeoLevi

Goleta, CA

This was a last minute decision for dinner and all I had to shop for was a few of the ingredients to match up with what I already had at home. Lots of great veggies and a little cheese. A delicious combination of flavors that anyone can enjoy. If you're a vegan you can leave off the cheese and you can enjoy this dish too. It's warm and comforting and makes for a great dinner and it's meat-free. An Italian inspired meal.

Blue Ribbon Recipe

Good golly miss Molly, these stuffed mushrooms are incredible. This is packed with vegetables that all complement each other. Bread crumbs absorb some of the moisture and add texture and flavor. These stuffed portabellas are so hearty no one will ever believe they're vegetarian. A perfect blend of Italian flavors, the mushrooms are rustic, delicious, hearty, and have a meaty texture.

— The Test Kitchen @kitchencrew

(2 ratings)

yield 2 serving(s)

prep time 30 Min

cook time 30 Min

method Stove Top

Ingredients For vegetarian stuffed mushrooms for two

2 lg

portabella mushrooms, stems and fins removed
1 md

shallot, peeled and diced
1/4

sweet, red pepper, diced
1/2

zucchini, diced
1/2

yellow squash, diced
1/4

Japanese eggplant, diced
2 - 4

cremini mushrooms, diced
3 clove

garlic, finely chopped
1/2 c

pasta sauce (your choice)
1/4 c

red wine
1/4 c

bread crumbs, seasoned
1/2 c

black olives, sliced
2 lg

basil leaves, chopped
salt & pepper, to taste
1/2 tsp

crushed red pepper flakes (optional)
1/2 c

shredded mozzarella cheese
olive oil

How To Make vegetarian stuffed mushrooms for two

Test Kitchen Tips

Depending on the size of your portobello mushrooms, you may have enough filling for 4 mushrooms.

1
Brush both sides of the portabella mushrooms with a little olive oil, sprinkle with salt and pepper to taste and bake on a cookie sheet at 375 degrees for 15 minutes. Remove from the oven and set aside.

2
While the mushrooms are baking, heat a couple of tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium and cook, for 2 to 3 minutes until the shallots are staring to soften.
3
Add the red peppers and cook an additional 2 to 3 minutes.
4
Then add in the eggplant, zucchini, and squash, another pinch of salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
5
Add the mushrooms, garlic, and red wine. Cook for 3 to 4 minutes. Lower the heat to medium-low.
6
Add the pasta sauce and let simmer for about 5 minutes. Transfer to a medium-sized bowl. Add the basil, sliced olives and breadcrumbs to the mixture and combine. Add salt and pepper to taste and the option crushed red pepper flakes.
7
Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
8
Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
9
Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.
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