Vegetarian Stuffed Mushrooms
These Vegetarian Stuffed Mushrooms are the perfect flavorful, healthy dinner! Large, juicy portabella mushrooms are bursting with fresh pesto flavor and topped with rich, tart sundried tomatoes for an easy, delicious meal.
Servings: 4 servings
Equipment
- Silicone brush
Ingredients
- 4 portobello mushrooms cleaned with stems and gills removed
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ¼ tsp salt
- ½ cup pesto sauce
- 1 cup shredded mozzarella cheese
- ¼ cup sundried tomatoes chopped
- ¼ cup fresh chopped basil
Instructions
- Preheat your oven to 425 degrees and line or grease a large baking sheet. Place the cleaned and prepped mushrooms top-side down on the prepared baking sheet. Brush the mushrooms with the avocado oil.
- In a small bowl, stir together the garlic powder, Italian seasoning, and salt. Sprinkle the seasoning over the mushrooms evenly.
- Fill each mushroom with 2 tbsp of pesto sauce, then top with ¼ cup cheese. Arrange the chopped sundried tomatoes on top of the cheese.
- Place the mushrooms in the oven for 12-14 minutes, until the mushrooms are softened and the cheese is melted through.
- Garnish with basil, then serve!
Notes
- Leftovers store great in the fridge for up to 3 days but I don’t recommend freezing these.
- The mushrooms, although really big, are still fragile around the edges. So when you’re cleaning and preparing them, be careful not to break them too much or the sauce will run out of them during baking.
- If you like the tops more browned, feel free to broil the last minute or two.
- This recipe makes 4 large stuffed portabella mushrooms. Each one has 6.1 net carbs.
Nutrition
Serving: 1 stuffed portabella mushroom | Calories: 232kcal | Carbohydrates: 8.9g | Protein: 13g | Fat: 16.9g | Cholesterol: 5.1mg | Sodium: 671.5mg | Fiber: 2.8g | Sugar: 4.4g