Veggie, Sun-Dried Tomato and Nut Stuffed Portobello Mushrooms

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

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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. 

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 mushroomsAuthor: Patty MastraccoPrint RecipePin it

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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 minstotal 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