What better way to showcase delicious mushrooms than in these simple, crazy flavorful stuffed portobello mushrooms. This is a great option for vegans as well as non-vegans who just want to lower their meat consumption.
This time of year when family and dear friends are around making it a great time to catch-up over familiar comforting food and good wine is a perfect time to serve stuffed portobello mushrooms. This is a satisfying meal that suits most diets.
This is a versatile dish. It can be served with pasta as a substitute to meatballs or it can be made as a stand alone. The mushrooms are stuffed with a mix of vegetables including sweet onions, marinated artichokes, ripe cherry tomatoes, spinach and zucchini. Sauteing the vegetables first helps to caramelize them adding a depth of flavor to the dish and bringing out their natural sweetness. Roasting as a next step brings out the meaty, intense and deep flavor of the mushrooms. Combined with the additional roasting of the sautéed vegetables you have a hearty, wonderfully rich dish.
The doctored pasta sauce takes the stuffed portobello mushrooms over the top. Starting with a bland, generic store bought pasta sauce add a few simple ingredients, you’ll end with an indulgent sop worthy sauce. The key is to use a combination of fresh herbs like basil, thyme, tarragon, or parsley and a cup of full bodied red wine. The wine gives the sauce added richness and robustness and should be added early in the cooking process as this will allow it to cook down while the alcohol cooks off and leaves all those ridiculous flavors behind.
Are these stuffed portobello mushrooms healthy?
Portobello mushrooms are a good source of fiber, with 11% of the daily value, and they contain a lot of water, making them low in energy density. Foods low in energy density contain few calories per gram, thus you can eat them in large amounts without damaging your waistline. Because of their meaty flavor and the fact they’re a decent source of protein, contain no cholesterol and only 0.5 grams of fat portobellos make a great meat substitute.
Dope beats, fresh eats. Enjoy these stuffed portobello mushrooms!
Stuffed Portobello Mushrooms w/ Spaghetti and Pasta Sauce
Stuffed Portobello Mushrooms
- 4 large portobello mushrooms wiped with a damp paper towel and stalk trimmed
- 2 tablespoons olive oil
- 1 large sweet onion diced
- 2 medium zucchini diced
- 1 roasted red pepper diced
- 1 6 oz jar marinated artichokes
- 2 – 3 cloves garlic minced
- large handful of spinach
- 1/2 cherry tomatoes halved
- pinch of dried oregano crushed between your fingers
- 1/2 tbsp smoked sweet paprika
- Dash of crushed red pepper flakes
- Freshly ground black pepper to taste
- Pinch of kosher salt
- Fresh basil chopped
- Grated parmesan optional
Spaghetti and Pasta Sauce
- 24 oz jar of plain store bought pasta sauce
- 1 tablespoon smoked sweet paprika
- 3 garlic cloves minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup vegetable stock
- 1 cup red wine
- 1/4 cup fresh herbs medley of your choice basil, parsley, tarragon, thyme, etc.
- 8 oz uncooked spaghetti
Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up.
Heat a sauce pan over medium high heat then add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Season with the spices. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach and artichokes. Cook shortly until spinach wilts then remove pan from heat.
Preheat your oven to 375 degrees.
Using a spoon, stuff each mushroom with a quarter of the mixture. Add in parmesan if using.
Bake in the oven for about 35 to 40 minutes. Top with fresh basil or parsley and serve with spaghetti and pasta sauce.
Spaghetti and Pasta Sauce
Cook spaghetti according to package directions.
Heat the jar of pasta sauce in a medium size pot over medium heat.
Add seasonings and let cook for 2-3 minutes
Add wine and stock then bring pot to a boil long enough to cook off the alcohol (about 2 minutes).
Reduce to simmer. Add the fresh herbs and let pot simmer about 10 minutes.
Stuffed portobello can be served alone or with a side if you prefer no spaghetti