Veggie & Pesto Stuffed Mushrooms


Mushrooms are one of my favorite foods. They are nutrient packed including vitamin D, fiber, potassium, selenium, B vitamins (Riboflavin, Niacin and Pantothenic Acid), copper, and Ergothioneine (montereymushroom.com).

Mushrooms are extremely versatile, I try to incorporate mushrooms into my weekly meals either by adding them to a salad, roasting them, sauteing, or even chopping them up fine and mixing them in with dishes made with ground meat (such as my Korean Beef Bowls). By adding mushrooms to meat dishes, you add additional nutrients, moisture, flavor, and helps to “extend” your dishes.

Mushrooms do not always have to be the accompaniment, they can be the star of the meal such as in this recipe for Veggie & Pesto Stuffed Mushrooms. Something to keep in mind when picking mushrooms to stuff: look for large caps without many cracks (there may be a few, nothing is perfect) on the sides to keep your stuffing inside and not oozing out.

Looking for a vegan option? You can easily adjust this recipe to suit your needs with very simple substitutions such as omitting the egg (while this may lead to a slightly looser filling, it won’t ruin the dish), using vegan cheese, pesto, etc.

Give these a try for your next Meatless Monday served with salad. To get a little more protein and fiber in this dish I add a few scoops of my favorite unflavored protein powder to the cheese and egg mixture, but this is completely optional.

Veggie & Pesto Stuffed Mushrooms

Ingredients

  • 4 Large (or 6 Medium) Portobella Mushroom Caps
  • 1 teaspoon Olive Oil
  • Kosher Salt & Pepper
  • 1/3 Cup finely diced Onion
  • 1/2 Cup finely diced Red, Yellow, or Orange Bell Pepper
  • 1/2 Cup finely diced Zucchini or Summer Squash
  • 2 Cups (loosely packed) Baby Spinach, chopped
  • 2 Cloves of Garlic, minced
  • 2 Tablespoons finely chopped Kalamata Olives (optional)
  • 3/4 Cup Ricotta Cheese
  • 1/2 Cup Grated Parmesan Cheese
  • 1 Large Egg
  • 3 Tablespoons Prepared Pesto
  • 2 Scoops Unflavored Protein Powder (Optional)
  • 1/2 Cup Marinara Sauce
  • 1/2 Cup Shredded Mozzarella Cheese

Method of Preparation

  1. Preheat oven to 400F. Line a baking sheet with parchment paper or foil & spray with oil or non stick spray OR place wire rack in prepared baking sheet to allow air to flow all around when baking
  2. Carefully clean mushrooms and remove stems – set aside
  3. Remove gills by gently scooping them out with a spoon and discard
  4. Lightly oil the inside of the mushroom caps and season with salt and pepper
  5. Finely chop up mushroom stems
  6. Heat a large skillet over medium heat; add oil, onion, pepper, mushroom stems, zucchini/summer squash and garlic; saute for 2-3 minutes, add chopped baby spinach and saute until wilted. Remove from heat and let cool slightly
  7. In a medium bowl combine ricotta cheese, Parmesan cheese, egg, pesto, and unflavored protein powder (optional) – mix until evenly combined. Add in cooked and cooled vegetable mixture and combine
  8. Stuff mushrooms with cheese and vegetable mixture. Top each stuffed mushroom cap with about 2 Tablespoons of marinara sauce and about 2 Tablespoons of shredded Mozzarella Cheese. Optional – sprinkle a little grated parm on top as well
  9. Bake for 20-25 minutes or until cheese is golden brown on top
  10. Remove from oven and let cool for 2 minutes, top with basil and serve with salad and extra sauce if you desire

Chef’s Notes:

  • You can use any stuffing you prefer: crab meat and bread crumbs, pizza stuffed mushrooms with bits of pepperoni or sausage, etc.
  • You can swap out any of the vegetables above for ones that you prefer

March 19, 2020 at 9:00 am | Chef's Corner, Culinary, Fish Free, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Soy Free, Vegetarian, Wheat Free | No comment


Leave a Reply