Stuffed Portobello Mushrooms are a classic vegetarian dinner, but one that EVERYONE will love! These portobello mushrooms are stuffed with creamy goat cheese, sun-dried tomatoes, hearty white beans, and plenty of Parm! Done in just 30 minutes, this recipe works as a main dish or as a side.Email Me the Recipe! Please enable JavaScript in your browser to complete this form.Email Address *OptionsSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you Well Plated emails.You can unsubscribe anytime.

Have an account? Log In.A modern take on a vegetarian favorite.For a long time, portobello mushrooms were hyped up as the vegetarian version of steak.

My hot take is: steak is steak.Portobello mushrooms shine on their own without needing any comparisons, and these stuffed portobello mushrooms are the perfect showcase for them.Like my Grilled Portobello Mushrooms, this is a recipe where you will appreciate the meatiness of this mushroom.

No, it’s not Air Fryer Steak, but it really is satisfying in a way you just don’t get with other veggies.A simple balsamic vinegar mixture makes the mushrooms extra flavorful, so they’re not just the vessel for cheesy goodness (more on that later!), but scrumptious in their own right.That big hollow center gives us lots of room for an epic cheesy, bean-y spinach filling.

A lot of stuffed portobello mushroom recipes are just cheese, spinach, and maybe some bread

Read More