Stuffed Portabella Mushroom Caps
This Daniel Fast meal is a favorite for my husband and me. The flavors in this Stuffed Portabella Mushrooms Caps recipe are so satisfying and delicious. Sauteed onions and veggies top thick and meaty portabella caps, which are then baked in the oven.
Side note: there’s debate over whether to use “portabello” or “portabella” in the spelling of these mushrooms. Although both are used, portabella is the official spelling per the Mushroom Council.
Stuffed Portabella Mushroom Cap Recipe
Serves 4
4 large Portabella mushroom caps
2 TBS olive oil
1/2 cup yellow onion, diced
1 small-medium zucchini, diced
1/2 cup bell pepper, diced (any color)
3 sun dried tomatoes, chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp salt
2 cups fresh spinach
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or foil.
Clean mushrooms, scoop out gills and remove stump. Rub outside of mushroom with olive oil and place on baking sheet top down, stalk side up.
Heat remaining olive oil in a large skillet. Add onion and cook 3-4 minutes. Add zucchini and cook an additional 3-4 minutes. Add bell pepper, tomatoes, oregano, salt, and garlic and continue to cook. Add spinach and stir until wilted.
Remove from heat. Stir all ingredients and spoon into mushroom caps.
Bake approximately 30 minutes, until done. Remove from oven and allow to cool 5 minutes before serving.
A Little More About Portabella Mushrooms
Portabella mushrooms are known for their large size, making them ideal for stuffing. They have a meaty texture and a rich, earthy flavor that absorbs seasonings and complements a variety of ingredients. This makes them an excellent meat substitute, particularly in vegan and vegetarian diets.
One of the joys of this recipe is the simplicity of the preparation paired with the complexity of flavors. The process of sautéing onions, zucchini, bell peppers, sun-dried tomatoes, and garlic creates a fragrant mix that enhances the mushrooms' natural flavors. The addition of fresh spinach adds a pop of color and a boost of nutrients, making it not only delicious but also incredibly wholesome.
Nutritional Benefits
Portabella mushrooms are low in calories yet rich in protein and fiber, making them an excellent choice for those looking to maintain a healthy diet. They are also a good source of B vitamins, potassium, and selenium. The vegetables used in the stuffing add vitamins, minerals, and antioxidants, making this dish a powerhouse of nutrition.
Serving Suggestions
These Stuffed Portabella Mushroom Caps are perfect as a main course, especially when paired with a light salad. You can serve them on top of pasta or veggie pasta options like zucchini noodles or spaghetti squash.
They can also be served as a substantial side dish alongside a more traditional protein (when not doing the Daniel Fast). The versatility of this dish makes it suitable for a cozy family dinner or a special occasion.
Customization Options
Cheese Lovers: For those not strictly following the Daniel Fast, adding a sprinkle of grated Parmesan or vegan cheese before baking can add an extra layer of flavor.
Spice It Up: Feel free to add a dash of red pepper flakes or a sprinkle of your favorite herbs to the stuffing mix for an added kick.
Protein Boost: Incorporating chopped nuts or seeds into the filling can add a crunchy texture and boost the protein content. You could also add beans like cannellini beans.
Storing and Reheating
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350 degrees for about 10-15 minutes, or until heated through. You can also use the microwave.
Note: this dish does NOT freeze well. You could prepare and freeze the filling in advance if you’re looking for a time saver. Then, add the thawed filling to fresh portabella mushroom caps.
Conclusion
This Stuffed Portabella Mushroom Caps recipe is more than just a meal; it's a celebration of flavors, textures, and the joy of plant-based cooking. Whether you're on the Daniel Fast, a committed vegan, or just someone who loves a delicious, hearty dish, these mushrooms are sure to delight your palate and satisfy your hunger.