Stuffed Portobello Mushrooms

A portobello mushroom stuffed with breadcrumbs, shredded carrots, and zucchini garnished with fresh parsley.

A savory, satisfying, and low-carb dish, these Zucchini Stuffed Portobello Mushrooms are bursting with fresh Mediterranean-inspired flavors. Meaty Portobello mushroom caps are brushed with a robust blend of our Garlic-Basil Olive Oil and Aceto 4 Balsamic Vinegar, then oven-roasted to tender perfection. They're filled with a sautéed zucchini and shallot mixture, layered with creamy mozzarella, and topped with a golden, herb-infused breadcrumb and Parmesan topping.

This vegetarian recipe makes a delicious appetizer, side dish, or even a light main course.

Ingredients:

  • 4 Large Portobello Mushrooms - Look for deep underside that can hold the stuffing. Remove stems and scrape away the dark brown gills.
  • 3 Tbsp Aceto Balsamico di Modena, 4 Leaf Quality
  • 5 Tbsp The Olive Tap's Garlic-Basil Blend Olive Oil (or Tuscan Herb Olive Oil), divided
  • The Olive Tap's Fleur de Sel (or your favorite Olive Tap Sea Salt)
  • The Olive Tap's 5 Peppercorn Blend, freshly ground
  • 1 cup diced Zucchini
  • 1 small Shallot, minced
  • ½ cup Italian Seasoned Panko or Breadcrumbs
  • ½ cup shredded Parmesan cheese
  • 3 Tbsp fresh Parsley, finely chopped
  • 8 oz shredded Mozzarella Cheese

Directions:

Preheat oven to 400 F degrees.  Line an 11 x 14 baking sheet with foil or parchment paper.
In a bowl, combine 3 Tbsp. each Olive Oil and Balsamic Vinegar, and salt and pepper to taste.

Arrange Portobello Mushrooms on baking sheet, top side up and brush the top with the oil and vinegar mixture.  Then flip the mushroom, so the underside ("open side") is facing up, brush with any remaining oil and vinegar, and cook for10-12 minutes, depending on size, until just softened.  Remove the pan from the oven and allow mushrooms to cool.

While Portobellos bake, sauté zucchini in a non-stick pan on high heat for 2-3 minutes until soft.  Add shallot and sauté for 1-2 minutes longer.  When done, place the zucchini mixture in a bowl.  In a separate bowl, add the Breadcrumbs, Parmesan cheese, 2 Tbsp of Olive Oil and Parsley. Mix well.

Spoon in the zucchini/shallot mixture, leaving room for the mozzarella cheese and topping.  Sprinkle the mozzarella over top of the zucchini mixture then top with the breadcrumb mixture.

Bake 8-10 minutes until the mozzarella is melting and the topping is turning golden brown.  If desired, garnish with parsley.

Recipe by Rick

Products featured in this recipe
Aceto Balsamico di Modena 4 Leaf Quality vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a four.

Best Selling Balsamic Vinegar: Aceto Balsamico di Modena, 4 Leaf Quality

Best Selling Balsamic Vinegar: Aceto Balsamico di Modena, 4 Leaf Quality
From $21.95
A bottle of Garlic Basil Olive Oil from The Olive Tap next to olives and leaves with an inset showing bulbs of garlic and fresh basil leaves.

Garlic-Basil Olive Oil

Garlic-Basil Olive Oil
From $23.95
A jar of Fleur De Sel De Guerande Sea Salt from The Olive Tap with a wooden bowl and spoon full of sea salt in the background.

Fleur De Sel De Guerande Sea Salt

Fleur De Sel De Guerande Sea Salt
$11.75
5 Peppercorn Blend In Jar from The Olive Tap: A blend of red, brown, green, black, and white peppercorns in a wooden bowl with a wooden spoon in it against a black background.

Five Peppercorn Blend

Five Peppercorn Blend
$6.99