Real Recipes From Real Home Cooks ®

vegetarian stuffed mushrooms for two

(2 ratings)
Blue Ribbon Recipe by
George Levinthal
Goleta, CA

This was a last minute decision for dinner and all I had to shop for was a few of the ingredients to match up with what I already had at home. Lots of great veggies and a little cheese. A delicious combination of flavors that anyone can enjoy. If you're a vegan you can leave off the cheese and you can enjoy this dish too. It's warm and comforting and makes for a great dinner and it's meat-free. An Italian inspired meal.

Blue Ribbon Recipe

Good golly miss Molly, these stuffed mushrooms are incredible. This is packed with vegetables that all complement each other. Bread crumbs absorb some of the moisture and add texture and flavor. These stuffed portabellas are so hearty no one will ever believe they're vegetarian. A perfect blend of Italian flavors, the mushrooms are rustic, delicious, hearty, and have a meaty texture.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 2 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For vegetarian stuffed mushrooms for two

  • 2 lg
    portabella mushrooms, stems and fins removed
  • 1 md
    shallot, peeled and diced
  • 1/4
    sweet, red pepper, diced
  • 1/2
    zucchini, diced
  • 1/2
    yellow squash, diced
  • 1/4
    Japanese eggplant, diced
  • 2 - 4
    cremini mushrooms, diced
  • 3 clove
    garlic, finely chopped
  • 1/2 c
    pasta sauce (your choice)
  • 1/4 c
    red wine
  • 1/4 c
    bread crumbs, seasoned
  • 1/2 c
    black olives, sliced
  • 2 lg
    basil leaves, chopped
  • salt & pepper, to taste
  • 1/2 tsp
    crushed red pepper flakes (optional)
  • 1/2 c
    shredded mozzarella cheese
  • olive oil

How To Make vegetarian stuffed mushrooms for two

Test Kitchen Tips
Depending on the size of your portobello mushrooms, you may have enough filling for 4 mushrooms.
  • Brushing mushrooms with oil.
    Brush both sides of the portabella mushrooms with a little olive oil, sprinkle with salt and pepper to taste and bake on a cookie sheet at 375 degrees for 15 minutes. Remove from the oven and set aside.
  • Sauteeing shallots in a skillet.
    While the mushrooms are baking, heat a couple of tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium and cook, for 2 to 3 minutes until the shallots are staring to soften.
  • Adding red peppers to the skillet.
    Add the red peppers and cook an additional 2 to 3 minutes.
  • Sauteeing vegetables in the skillet.
    Then add in the eggplant, zucchini, and squash, another pinch of salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
  • Adding mushrooms, garlic, and red wine to the skillet.
    Add the mushrooms, garlic, and red wine. Cook for 3 to 4 minutes. Lower the heat to medium-low.
  • Adding pasta sauce to the skillet.
    Add the pasta sauce and let simmer for about 5 minutes. Transfer to a medium-sized bowl. Add the basil, sliced olives and breadcrumbs to the mixture and combine. Add salt and pepper to taste and the option crushed red pepper flakes.
  • Stuffing marshmallows and topping with cheese.
    Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
  • Cheese on top of the mushrooms melted.
    Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
  • Vegetarian stuffed mushroom on a plate with bread.
    Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.