Baked Mozzarella-Stuffed Portobello Mushrooms
Serves 6
15 mins prep
25 mins cook
40 mins total
Make the best stuffed baked portobello mushrooms! The caps are filled with crunchy Parmesan breadcrumbs, gooey melted mozzarella cheese and bake in the oven surrounded by colorful roasted vegetables. Serve the mushrooms as an appetizer, side, or vegetarian main dish.
Breadcrumb stuffing
Mushrooms
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Heat oven to 400 (200 C) degrees.
Mix the stuffing:
Put the breadcrumbs, cheese, olive oil and parsley in a bowl. Stir to combine and moisten the crumbs.
Prepare the baked mushrooms and vegetables:
Pull the stems off the caps. Scrape out the gills with a spoon.
Combine the tomatoes, bell pepper, zucchini, red onion, garlic, crushed chili pepper, thyme and 1 teaspoon salt on a rimmed baking sheet. Drizzle with the olive oil and toss everything around to coat.
Nestle the mushroom caps, gill side up, into the vegetables so they lay flat in the pan. Sprinkle with salt to taste. Evenly spoon the breadcrumbs into each cap, using about ¼ cup for each one.
Bake the mushrooms 25 minutes. The vegetables should look shriveled and the breadcrumbs golden brown.
Distribute the cheese evenly over the top of the mushrooms. Return to the pan to the oven. Bake about 5 more minutes, until the cheese is melted.
Sprinkle with some additional parsley and serve warm or at room temperature.
