Hearty roasted and stuffed portobello mushrooms topped with creamy Havarti cheese and a mixture of vegetables makes a perfect vegetarian appetizer, side, or main dish.
Here’s a recipe for a savory warm casserole to serve as a starter or main dish, 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.
It’s always a beautiful thing when you can indulge a passion for two of life’s most pleasurable activities (IMO): food shopping and eating!
To create this recipe, I collaborated with Castello® Cheese and ACME Market—combining those very subjects.
If you take cooking and eating seriously, you can probably relate to the secret thrill of grocery shopping.
Depending on how you approach it, you can make grocery shopping even more fun and efficient.
While you’re stocking up on essentials, why not feed your appetite for something new?
Setting out for everyday provisions with a sense of adventure is the key element in the process.
Going to the market and finding new, delicious things to throw in the cart along with the boring paper towels and ketchup is what makes it all fun.
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.
For this dish, I wanted a cheese with a soft, creamy consistency, so I chose Castello Creamy Havarti.
This cheese is an indulgent choice for topping off the rustic, wholesome mixture of roasted colorful vegetables and meaty portobello mushroom caps.
To prepare the recipe, the portobello caps are filled with fresh, seasoned breadcrumbs and roasted together with sweet cherry tomatoes, zucchini and colorful bell peppers.
After about 20 minutes, sprinkle the cheese over the mushrooms to create a creamy blanket of yum.
The buttery notes of the cheese are mild and aromatic, with that slightly nutty taste you always look for in a softer-textured cheese.
It also melts beautifully, and who doesn’t love warm, oozy cheese?!
You will 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.
- 12 ounces cherry tomatoes in assorted colors,halved
- 1 bell pepper (red, orange or yellow), diced
- 1/4 pound small zucchini (about 2), sliced into 1/2-inch rounds
- 1 tablespoon grated or finely chopped garlic (about 2 cloves)
- 1/2 teaspoon crushed red chili pepper
- 2 teaspoons chopped fresh thyme
- Kosher salt
- Extra virgin olive oil
- 1 1/2 cups fresh breadcrumbs, store bought or homemade*(see note)
- 2 tablespoons chopped fresh parsley
- 6 portobello mushroom caps, stems removed
- 6 ounces Havarti or Fontina cheese, coarsely grated
- 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.
To make homemade fresh breadcrumbs, remove the crusts from 3 or 4 slices of an artisan-type loaf. Tear or cut the bread into chunks and pulse in a mini food processor or blender to form coarse crumbs.
Amount Per Serving: Calories: 279 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 27mg Sodium: 464mg Carbohydrates: 30g Fiber: 4g Sugar: 7g Protein: 13g