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Stuffed Portabella Caps Recipe

Italian-American · Main course · 40 min total

Meaty portabella mushrooms filled with a savory breadcrumb and cheese mixture, baked until golden and tender. Perfect as a vegetarian main or hearty side.

Ingredients

• 4 large portabella mushroom caps, stems removed
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup finely chopped red bell pepper
• 1 cup fresh breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Gently scrape out the dark gills from the mushroom caps using a spoon. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet.
3. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper; cook until softened, about 5 minutes.
4. Remove from heat and stir in breadcrumbs, Parmesan, parsley, oregano, salt, and pepper until well combined.
5. Spoon the breadcrumb mixture evenly into the mushroom caps, pressing lightly. Top each with shredded mozzarella.
6. Bake for 20-25 minutes, until mushrooms are tender and cheese is melted and lightly browned. Serve hot.

Tips

• For extra flavor, add 1/4 cup crumbled cooked sausage or chopped sun-dried tomatoes to the filling.
• Leftover stuffed mushrooms can be refrigerated and reheated in a 350°F oven for 10 minutes.
• Serve with a side salad for a light meal.

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