Hearty roasted and stuffed baked portobello mushrooms topped with creamy melted cheese and a mixture of vegetables. This recipe is a perfect vegetarian appetizer, side, or main dish.
This dish is so delicious – a recipe for a savory baked mushroom casserole you can serve as a starter or main dish.
It’s packed full of vibrant and colorful vegetables, meaty mushrooms, and velvety melted cheese.
Even if you’re smack in the middle of winter when you make these cheesy stuffed portobellos, I promise you’ll feel like it’s a sunny Mediterranean day.
While you’re stocking up on pantry essentials for everyday meals, why not feed your appetite for something new?
Honestly, that spark of discovery is usually key to inspiring creativity in the kitchen. At least, it’s always been that way for me.
My style of cooking often veers toward the Mediterranean, which depends on lots of vegetables, olive oil, and ingredients that are inherently fresh and simple but also deliciously satisfying.
Any soft melting cheese would be an indulgent choice for topping off the rustic, wholesome mixture of roasted colorful vegetables and meaty portobello mushroom caps.
Portobello mushrooms can easily become the base ingredient of a whole meal — the caps are so generously sized they can even be stuffed with chicken, vegetables and lots of cheese.
Steps to make this recipe
Portobello caps are trimmed, then filled with fresh, seasoned breadcrumbs.
They’re roasted together with sweet cherry tomatoes, zucchini and colorful bell peppers.
After 20 minutes, put on a pair of oven mitts and take the pan out of the oven. Sprinkle cheese over the mushrooms and bake a few more minutes to create a creamy blanket of cheese,
The buttery notes of the cheese are mild and aromatic, with that slightly nutty taste you always look for in a softer-textured cheese.
Mozzarella will also melt beautifully, and who doesn’t love warm, oozy cheese?!
You’ll love this recipe, not only because it’s a snap to make, but also because it gives you lots of options.
Serve it warm as a starter or appetizer or make it the star of a hearty, meatless main dish on a cozy dinner-at-home night.
This recipe is casually elegant, perfect to enjoy for an everyday meal. But, put this on the table in a pretty baking dish?
You have a swoon-worthy centerpiece for entertaining.
The combination of roasted vegetables, meaty mushrooms, and the garlicky crunch of breadcrumbs contrasts perfectly with the gooey melted cheese.
It’s a pretty irresistible combo, if you ask me.
Cheesy Stuffed Portobello Mushrooms with Mediterranean Vegetables
- 12 ounces (340 g) cherry tomatoes in assorted colors, halved
- 1 bell pepper, red, orange or yellow, diced
- 1/4 pound (115 g) small zucchini (about 2), sliced into 1/2-inch rounds
- 1 tablespoon grated or finely chopped garlic
- 1/2 teaspoon crushed red chili pepper
- 2 teaspoons chopped fresh thyme
- Kosher salt
- Extra virgin olive oil
- 1 1/2 cups (16o g) fresh breadcrumbs, store bought or homemade*(see note)
- 2 tablespoons chopped fresh parsley
- 6 portobello mushroom caps, stems removed
- 6 ounces (170 g) havarti, mozzarella or fontina cheese, shredded
- Heat oven to 400 degrees.
- Combine the tomatoes, bell pepper, zucchini, 1/2 the garlic, chili pepper, thyme and 1 teaspoon salt in a 9 x13-inch baking dish. Drizzle with 3 tablespoons olive oil and toss around to coat.
- Put the breadcrumbs in a medium bowl and add the remaining garlic, parsley and 1 tablespoon olive oil. Stir to combine and moisten the crumbs.
- Scrape the gills out of the mushroom caps with a spoon. Nestle the mushrooms top side down over the vegetables in the baking dish. Spoon some of the breadcrumb mixture into each cap.
- Bake 20 – 25 minutes, until the vegetables begin to shrivel and the breadcrumbs turn golden brown.
- Sprinkle the cheese evenly over the top of the mushrooms and return to the oven for 5 more minutes to melt the cheese.
- Serve warm.