Roasted Red Pepper and Walnut Stuffed Portobello
Roasted Red Pepper and Walnut Stuffed Portobello
These impressive stuffed portobello mushrooms are a celebration of robust, earthy flavors and satisfying textures, making them a perfect centerpiece for any vegan meal. Large portobello caps are roasted until tender, then filled with a savory mixture of finely chopped roasted red peppers, toasted walnuts, fragrant herbs like thyme and rosemary, and seasoned with garlic and smoked paprika. A hint of balsamic glaze adds a touch of sweetness and acidity. Baked until the filling is warmed through and slightly crisp on top, these mushrooms offer a delightful chew from the walnuts, a smoky sweetness from the peppers, and a deeply satisfying umami punch. They are visually appealing, healthy, and surprisingly easy to assemble, proving that plant-based eating can be both elegant and immensely flavorful.
- Preparation time
- 25 min
- Cooking time
- 30 min
- Total time
- 55 min
- Servings
- 4
Instructions
Preparation
- 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2Gently wipe the portobello mushroom caps clean with a damp cloth. Carefully scrape out the black gills from the underside of each mushroom cap using a spoon; this prevents them from releasing too much water during baking. Pat the caps dry thoroughly with a paper towel.
- 3In a medium bowl, combine the chopped roasted red peppers, toasted and finely chopped walnuts, minced garlic, chopped fresh thyme, chopped fresh rosemary, and smoked paprika. Stir well to combine.
- 4Drizzle 1 tablespoon of olive oil over the seasoned pepper and walnut mixture. Season with salt and black pepper to taste, then mix until everything is well coated.
Cooking
- 1Place the cleaned portobello mushroom caps gill-side up on the prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the mushroom caps and lightly season with salt and pepper.
- 2Roast the portobello caps in the preheated oven for 10-15 minutes, until they begin to soften.
- 3Remove the mushrooms from the oven and carefully fill each cap generously with the red pepper and walnut mixture. Press the filling lightly to compact it.
- 4Return the stuffed mushrooms to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and slightly golden on top, and the mushrooms are tender.
- 5Once baked, remove the stuffed portobellos from the oven. Drizzle each mushroom with balsamic glaze just before serving.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 9 g
- Fat
- 22 g
- Carbs
- 33 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 9 g |
| Fat | 22 g |
| Carbs | 33 g |
Tips
- Scraping out portobello gills prevents excess moisture release, ensuring a firmer, more flavorful stuffed mushroom.
- Ensure your walnuts are adequately toasted before chopping to really bring out their nutty depth in the filling.
- Serve these stuffed portobellos as a main course with a side salad or as an impressive appetizer.