While stuffed mushrooms are surely a fan favorite on the appetizer table, there’s no reason these earthy bites can’t transition into a main dish, especially when you swap out the creminis or baby bellas and opt for full-size portobello mushrooms. The beauty of serving mushrooms in a vegetarian dish is that they’re naturally meaty and filling, so you don’t have to worry about feeling hungry right after dinner. Plus, portobellos can stand up to hearty cooking techniques, like high-heat roasting and grilling, which is why they often shine as burger patties.
In Food Network Magazine’s good-for-you recipe for Cheese-and-Chile-Stuffed Mushrooms (pictured above), these tender, satisfying rounds are layered with a mix of textures and flavors, like gooey mozzarella and a bold mixture of garlicky poblano peppers, green onions and fresh parsley. The secret to ensuring this go-to dinner is especially satisfying is adding a bit of protein-packed wheat germ to the sauteed poblanos, promising a welcome subtle crunch to the overall plate. After they finish baking, top each tender stuffed mushroom with cool sour cream for tang and bright red jalapeno peppers.