Veggie Stuffed Portobello Mushrooms

This veggie packed meal is a great choice for a busy week night. Mushrooms are delicious and nutritious, not to mention one of our favorite veggies to cook with! Portobello mushrooms are part of the cremini family. What separates them from their siblings is their large size, which is reached because they are not picked early on in their growth cycle. The cremini family of mushrooms are low-calorie and packed with nutrients that provide immune system support, anti-inflammatory benefits, cardiovascular support, and antioxidant benefits.


Stuffed Mushrooms

  • 4 portobello mushrooms
  • 1 medium sized tomato
  • 1 zucchini squash
  • 2 red bell peppers
  • 1/2 of a large onion (we used yellow, but red or white will work too)
  • 2 cloves of garlic
  • 1/2 cup Shredded mozzarella cheese
  • 1/2 cup Panko flakes (you can substitute whole wheat bread crumbs for this)
  • Olive Oil
  • Salt & Pepper to taste


✿ Couscous is a low-calorie, high fiber pasta made from semolina flour. It has high levels of selenium which is known as an antioxidant.
  • 2 cups of couscous
  • 3 cups of water
  • Salt & Pepper to taste


Preheat oven to 375 degrees. Place the 3 cups of water into a pot, add salt, and bring to a boil. Once the water is boiling, place the couscous in the pot, turn off the heat, and cover. Let sit until the couscous absorbs all of the water. Use a fork to fluff.

Remove the stems from the portobello mushrooms and set aside. Use a small spoon to scrape out the gills located on the underside of the portobello caps. Rinse the portobellos and set aside. Mince the garlic cloves. Rinse all of your veggies and chop into small chunks, including the mushroom stems.

✿ Prep your veggies ahead of time and refrigerate until you are ready to cook to allow for an even faster preparation.

Splash a sautee pan with olive oil and place the zucchini, onions, garlic, mushrooms stems, and bell peppers in. Sautee until the zucchini and bell peppers have softened, about 5-7 minutes. Drop in the tomatoes and warm through, about 2 minutes. Take your veggies off the heat and mix in the panko and mozzarella cheese. Add salt and pepper to taste.

Fill your mushroom caps with your veggie mix and place them on a baking sheet. Place it in the over for 15 minutes. Serve with a side of couscous and enjoy!

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