Stuffed Portobellos

I’m cutting back on my meat intake for a little while.  Not eliminating – can’t give up hot dogs or grilling during the summer! – but cutting back.  And I’m still trying to use as much farmer’s market produce as possible.  The good news is that more and more vegetables are starting to come in here in Central Virginia so there’s more variety.  My garden is still a ways from producing much, but I did pick some beans and a couple of peppers today and there are squash and cucumbers close.

I have some squash centers left from my squash ribbon experiment of a few days ago.  At the market yesterday I bought some more squash; some onions; jalapenos; tomatoes; corn and peaches.  Except for the peaches it sounds like a perfect stuffing for mushrooms with a little goat cheese and panko added.  So that’s the plan.  If you’re not a mushroom fan I imagine this stuff would be good in small peppers too.  In fact, you could leave the jalapenos out of the stuffing and halve them instead.  Roast the jalapenos in the oven and stuff them.  Yummy appetizers!

Things went pretty much as planned.  Along with the corn, onions, squash, eggplant and jalapenos I added goat cheese and cream cheese.  Now, those of you who are freaking out about the fat content don’t.  There’s only one ounce of each and there’s enough vegetable stuffing to fill four portobello caps about 5 inches in diameter.  Be careful not to add too much cheese or you’ll over power the more subtle flavor of the vegetables.

This recipe has some perks other than that it’s vegetarian and easy.  You can do your chopping ahead of time and store your chopped veggies in the fridge (except for the tomato of course) to make for a very quick dinner on a night when you’re rushed.  And you can cook this in the toaster oven or broiler if you don’t want to heat up your large oven.  Most of the cooking happens in a skillet.  You only need an oven to broil the mushrooom caps before you fill them and then brown the topping.  I used the baby white eggplant because I’m growing it this year.  Feel free to use the baby purple ones instead or leave it out.  You can make these with whatever vegetables you like and can find at the farmer’s market.  Gotta love the ease and versatility!

Good? Tastes like summer! (That’s a yes).
Easy? Yep, a little chopping; a little mixing; a little broiling and done!
Good for company? Sure. Use baby bellas to make appetizers or the large ones to serve as an entree.
Special shopping? Just a trip to the farmer’s market.

Garden Vegetable Stuffed Portobella Mushrooms


Cooking spray
4 large portobella mushroom caps
1 tsp olive oil
2 small squash/zucchini
1 large onion
2 baby white eggplants
3 small jalapenos
2 ears of corn, kernels cut from the cob
1 medium tomato
salt and pepper
1 oz goat cheese
1 oz cream cheese
Panko or bread crumbs


Remove stems from portobellas and use a spoon to carefully clean out the gills. Discard.
Spray mushrooms with cooking spray, sprinkle with salt and broil 3-5 minutes.

Dice all of the vegetables into pieces about the size of the corn kernels. Much smaller pieces for the jalapenos.
Heat olive oil in large heavy skillet until it begins to smoke.
Add vegetables except tomato to the skillet and saute 5-7 minutes while the mushroom caps broil. Add salt and pepper.
When vegetables begin to soften add both cheeses.
Stir into vegetables until melted.
Stir in diced tomato.
Fill the portobella caps with filling.
Sprinkle panko or bread crumbs over the top of each cap. Dot with a small amount of butter.
Broil until lightly browned.


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