Cheese-Stuffed Portobellos — Meatless Monday

by in Recipes, April 23rd, 2012


An ingredient nearly as beefy as meat, portobello mushrooms are hearty, earthy vegetables that can be roasted, grilled, sautéed and more. Once you break off their stems, portobello mushroom caps are roughly the same size and shape of the average pancake, and can hold their form when cooked. This durability means that they are often treated like meat patties. Paula features them in her Portobello Mushroom Burger, finished with a pesto mayonnaise and peppery arugula.

Food Network Magazine’s stuffed mushroom (pictured above) boasts a filling of vitamin-rich spinach, fresh tomato and pecorino and mozzarella cheeses. After the caps are quickly broiled, they are topped with the spinach mixture and creamy ricotta cheese, and are cooked again until the stuffing is warm. Serve each mushroom with a refreshing celery salad for a quick but satisfying weeknight dinner.

Get the recipe: Cheese-Stuffed Portobellos

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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Comments (9)

  1. Christina says:

    This definitely looks like a hearty meal despite the lack of meat! Yum.

    Speaking of meatless, come see the Eggplant Parmigiana Sandwiches I made for Earth Day. http://www.becauseofmadalene.com/2012/04/eggplant

    Christina

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  7. Wow, this dish is realy delicious and tasty, will love if I have the chance to prepare something like this next weekend

  8. I just saw the image and fell in love of such wonderful food. Where can I get one of those portobellos! Estudiar ingles en el Extranjero

  9. Wow, would love to have that right now!

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