Veggie, Sun-Dried Tomato and Nut Stuffed Portobello Mushrooms

Portabella.jpg

Recipe created by Patty Mastracco

Sautéed vegetables, toasty almonds and a bit of quinoa are baked in a portobello mushroom in this meatless meal.

Prep time: 30 minutes
Cook time: About 35 minutes
Servings: 4


INGREDIENTS

Italian Almonds

  • 2 teaspoons extra virgin olive oil

  • 3/4 cup chopped Mariani Whole Almonds

  • 1/4 teaspoon Italian herb seasoning

Stuffed Mushrooms

  • 4 large portobello mushrooms

  • 2 tablespoons extra virgin olive oil

  • 1 cup chopped onion

  • 1 cup diced zucchini

  • 1 cup chopped bell pepper (any color)

  • 1 cup precooked quinoa

  • 1/4 cup chopped sun-dried tomatoes (preferably smoked)

  • 1 teaspoon Italian herb seasoning

  • 1/4 teaspoon sea salt or to taste

  • 3/4 cup shredded smoked mozzarella cheese


INSTRUCTIONS

  1. To prepare Italian Almonds, heat oil in a small skillet over medium heat. Add almonds and seasoning and cook for 5 minutes or until toasty, stirring frequently; set aside. 

  2. To prepare stuffed mushrooms, preheat oven to 400°F and line a baking sheet with foil. Scrape away black gills from mushrooms with a spoon and place rounded side down on baking sheet. 

  3. Heat oil in a large skillet over medium heat. Add onion and cook for 10 minutes or until softened, stirring occasionally. Stir in zucchini and bell pepper and cook for 5 minutes more. Stir in quinoa and seasonings, then stir in 1/2 cup Italian Almonds. 

  4. Pile into portobello mushrooms and top with equal amounts of cheese. Sprinkle 1 tablespoon almonds over each mushroom. 

  5. Bake for 15 minutes or until mushrooms are tender, tenting with foil if tops brown too quickly. 


Stuffed Mushrooms v1.jpg

CAMPING MAKE-AHEAD TIPS

  • Prepare Italian Almonds and vegetable filling ahead. Stir 1/2 cup almonds into filling and store in a tightly covered container. Store remaining almonds in a small container. Store all in a cooler. 

  • Place mushrooms and shredded cheese in 2 more separate containers. 

  • Assemble and place mushrooms over a campfire, cooking for about 10 minutes. Cook on foil if necessary.


Yield: 4 mushroomsPin it

Veggie, Sun-Dried Tomato and Nut Stuffed Portobello Mushrooms

Sautéed vegetables, toasty almonds and a bit of quinoa are baked in a portobello mushroom in this meatless meal.

prep time: 30 minscook time: about 35 mins

total time: about 1 hour 5 mins

ingredients

Italian Almonds
  • 2 teaspoons extra virgin olive oil
  • 3/4 cup chopped Mariani Whole Natural Almonds
  • 1/4 teaspoon Italian herb seasoning
Stuffed Mushrooms
  • 4 large portobello mushrooms
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup diced zucchini
  • 1 cup chopped bell pepper (any color)
  • 1 cup precooked quinoa
  • 1/4 cup chopped sun-dried tomatoes (preferably smoked)
  • 1 teaspoon Italian herb seasoning
  • 1/4 teaspoon sea salt or to taste
  • 3/4 cup shredded smoked mozzarella cheese

instructions

  1. To prepare Italian Almonds, heat oil in a small skillet over medium heat. Add almonds and seasoning and cook for 5 minutes or until toasty, stirring frequently; set aside.
  2. To prepare stuffed mushrooms, preheat oven to 400°F and line a baking sheet with foil. Scrape away black gills from mushrooms with a spoon and place rounded side down on baking sheet.
  3. Heat oil in a large skillet over medium heat. Add onion and cook for 10 minutes or until softened, stirring occasionally. Stir in zucchini and bell pepper and cook for 5 minutes more. Stir in quinoa and seasonings, then stir in 1/2 cup Italian Almonds.
  4. Pile into portabella mushrooms and top with equal amounts of cheese. Sprinkle 1 tablespoon almonds over each mushroom.
  5. Bake for 15 minutes or until mushrooms are tender, tenting with foil if tops brown too quickly.

CAMPING MAKE-AHEAD TIPS

  • Prepare Italian Almonds and vegetable filling ahead. Stir 1/2 cup almonds into filling and store in a tightly covered container. Store remaining almonds in a small container. Store all in a cooler.
  • Place mushrooms and shredded cheese in 2 more separate containers.
  • Assemble and place mushrooms over a campfire, cooking for about 10 minutes. Cook on foil if necessary.
  • Calories

    470

    Fat

    33g

    Sat. Fat

    5g

    Carbs

    32g

    Protein

    17g

    Sugar

    10g

    Trans Fat

    0g

    MUFA

    20

    PUFA

    5

    Cholesterol

    10mg

    Sodium

    290mg

    Potassium

    1260mg

    Fiber

    9g

    Vitamin A

    12%

    Vitamin C

    63%

    Calcium

    20%

    Iron

    20%
    Created using The Recipes Generator