Portobello mushroom caps stuffed with fennel, shallots, zucchini, breadcrumbs and three types of Italian cheese.
I first shared this recipe for Three Cheese Zucchini Stuffed Portobello Mushrooms back in 2012. So though it's not a new post, it certainly is a delicious recipe that I can't wait to share again.
I've made a few recipes using Portobello mushrooms over the years, but this one was my favorite. It has all of that cheesy goodness and makes a tasty meatless dinner, lunch or appetizer.
What are Portobello Mushrooms?
Portobello mushrooms can also be referred to as portabello and portobella and are the mature version of cremini mushrooms. These large, dark brown mushrooms have an open cap, with visible, deep brown gills on the underside.
These are the most commonly purchased mushrooms available commercially. They have a meaty texture and can be used whole, sliced, grilled, or baked. but remember to trim the stem before using.
I explain more about the different types of mushrooms in this post for Mushroom Barley Soup if you would like more information.
How do you make Three Cheese Zucchini Stuffed Portobello Mushrooms?
For this recipe you'll need Portobello mushrooms, fennel, shallots, zucchini, garlic, thyme, EVOO, Italian flavored breadcrumbs, Asiago, Mozzarella and Pecorino Romano cheeses.
In a small nonstick skillet, heat the oil over medium high heat; then add the fennel, shallots, zucchini, garlic and thyme. Sauté for approximately 3-5 minutes until the zucchini and shallots start to soften.
Remove from heat, add to a bowl; then add the three cheeses. If you're purchasing a whole mushroom, remove the stem and discard; then wipe down the mushroom with a damp paper towel to clean off any dirt. Most stores sell these mushrooms already cleaned without the stems too.
Fill each mushroom cap with the zucchini mixture, sprinkle some breadcrumbs on top of each and place on a baking sheet. Bake in a 425 degree F oven for 10 minutes or until the cheese has melted and the tops are lightly browned.
I forgot how wonderfully flavorful these stuffed mushrooms were! They would make a tasty appetizer, lunch or meatless dinner. ~Enjoy!
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Three Cheese Zucchini Stuffed Portobello Mushrooms
Ingredients
- 4 Portobello mushroom caps
- ½ cup chopped fennel
- 2 tablespoons chopped shallots
- 1 small zucchini, skin on and finely diced
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme (or ¼ teaspoon ground thyme)
- 1 teaspoon Extra Virgin Olive Oil
- ½ cup shredded Asiago cheese
- 3 ounces chopped fresh Mozzarella cheese
- 2 tablespoons grated Pecorino Romano cheese
- ¼ cup Italian Flavored Breadcrumbs
Instructions
- Preheat oven to 425 degrees F.
- In a small nonstick skillet, heat the oil over medium high heat; then add the fennel, shallots, zucchini, garlic and thyme. Sauté for approximately 3-5 minutes until the zucchini and shallots start to soften.
- Remove from heat, add to a bowl; then add the three cheeses. (If you're purchasing a whole mushroom, remove the stem and discard; then wipe down the mushroom with a damp paper towel to clean off any dirt).
- Fill each mushroom cap with the zucchini mixture, sprinkle some breadcrumbs on top of each and place on a baking sheet. Bake for 10 minutes or until the cheese has melted and the tops are lightly browned.
Inspired by eRecipeCards says
Good timing, I was just pondering a vegetarian alternative for a Super Bowl party. A boldly stuffed mushroom is a winner any time
Go Patriots
Dave
Carrie's Experimental Kitchen says
Thanks Dave!