Vegetable Stuffed Portobello Mushrooms with EVOO

Vegetable Stuffed Portobello Mushrooms

Vegetable Stuffed Portobello Mushrooms

  • 15 minutes

  • 20-25 minutes

  • 10 Vegetable Stuffed Mushrooms

  • Main / Appetizers / Side Dish

About this recipe
These vegetable stuffed mushrooms are simple yet delicious. Served as a meal, and they also make an amazing appetizer!


• 10 large mushrooms
• 4 tablespoons Gaia Oliva Premium Extra Virgin Olive Oil
• 1 onion, diced
• 2-3 cloves garlic, minced
• 1 tomato, chopped, without peeling
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small eggplant, peeled in stripes, diced
• 1/4 bunch parsley, minced
• 3 tablespoon freshly-squeezed lemon juice
• salt and pepper to taste

For the Mushrooms
Preheat your oven to 375 degrees f. Line a sided baking sheet with parchment paper. Clean your mushrooms, remove the stems, and pat dry. Arrange the mushrooms, on your prepared baking sheet and very lightly brush with olive oil. Then roast until tender, about 10-15 minutes, depending on their size. Once ready, allow cooling for a minute or two.

For the Vegetable Mixture
Meanwhile, in a sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the garlic. Next, add the eggplant and continue to cook. Then, add the red & green peppers and the chopped tomatoes. Cook for another few minutes. When the onions and the eggplant have become soft, add the chopped parsley, lemon juice and salt & pepper to taste, then sauté for about 5 minutes. Removed the pan from the heat. Divide your sautéed vegetable mixture among mushroom using spoon. Place your stuffed mushrooms back in the oven for about 10 minutes until it's baked.

If desired, you may add some cheese on top of the stuffed mushrooms before you put back in the oven. Wait until the cheese is just beginning to get golden on top. Serve warm.

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