This time of year calls for stuffed vegetables, bold flavours, and colourful ingredients. One of our favourite dishes of the season is stuffed Portobello mushrooms. These mushrooms have a savoury meat-like texture and a delicate juiciness that make them the perfect comfort food. They are also a good source of vitamin D, copper and selenium.
We decided to (quite literally) jam pack these mushrooms with a spicy mix of veggies and meat. You can go ham on the toppings like we did to make them vibrantly decorated for the holidays, or be a bit sparser and let the Portobello’s natural flavours shine. You can also omit the meat and cheese we used for a vegan-friendly dish that is equally as delicious!
Wash Portobello mushrooms and cut off stems.
Season the mushrooms with olive oil, balsamic vinegar, lemon juice, paprika, cayenne pepper, and salt and pepper.
Dice the mushrooms into small pieces the zucchini, peppers, tomato and red onion. Add to a bowl and season with olive oil, balsamic vinegar, lemon juice, paprika, cayenne pepper, parsley, oregano, basil, salt and pepper.
Stuff the mushroom with the mixture.
OPTIONAL: Top the mushrooms with diced ham and grated mozzarella cheese.
Cook for 15-20 minutes.
Take the mushrooms out of the oven and top with green onions and pomegranate.