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Stuffed Portobello Mushrooms with Roasted Red Peppers & Tzatziki
2 or 4 Serving Dinner

Stuffed Portobello Mushrooms

with Roasted Red Peppers & Tzatziki

These hearty, tender portobello mushrooms are stuffed with a savory Greek-inspired filling of nutty whole grain bulgur, herbs, sweet roasted red peppers, crunchy breadcrumbs, and fresh spinach. A drizzle of vibrant vegan tzatziki adds a refreshing, creamy element.

Tags: High-Protein Less Prep Soy-Free Nut-Free Healthy Carbs Chef's Choice High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
440
FAT
18g
CARBOHYDRATES
53g
PROTEIN
15g

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INGREDIENTS

  1. 3 portobello mushrooms, gills scraped out with spoon and discarded, stems diced, 2 left whole and 1 diced
  2. 2 garlic cloves, peeled and minced
  3. 1 tsp dried oregano
  4. 1 tsp dried dill
  5. 1/2 cup bulgur wheat
  6. 2 oz teen spinach
  7. 4 oz roasted red peppers
  8. 1 tbsp red wine vinegar
  9. 1/4 cup panko breadcrumbs
  10. 1 tbsp nutritional yeast
  11. 1/4 cup vegan tzatziki
Allergens: wheat
Tools: Small saucepan with lid, Foil-lined baking sheet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
440
FAT
18g
CARBOHYDRATES
53g
PROTEIN
15g

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INSTRUCTIONS

1
Cook the bulgur

Preheat oven to 425°F. Heat 2 tbsp olive oil in small saucepan over medium heat. Add diced mushroom and stems and cook until moisture has evaporated and mushrooms are golden brown, 7 to 10 minutes. Add garlic, oregano, dill, ½ tsp salt, and ½ tsp pepper and cook until fragrant, about 30 seconds. Add ½ cup water and bring to a boil. Immediately remove from heat, stir in bulgur, cover, and let sit until water is fully absorbed, 10 to 12 minutes. (4-serving meal: use ¼ cup olive oil, 1 tsp salt, 1 tsp pepper, 1 cup water)

2
Make the filling

Stir spinach, roasted red peppers, and vinegar into cooked bulgur and season to taste with salt and pepper.

3
Stuff the mushrooms

Stir together breadcrumbs, nutritional yeast, 2 tbsp olive oil, and a pinch of salt and pepper in small bowl. Brush outside of each mushroom cap with 1 tsp olive oil, set on foil-lined baking sheet, and sprinkle with salt. Mound ½ cup bulgur filling into each mushroom cap and sprinkle with breadcrumb mixture. Roast until golden brown, 7 to 10 minutes. (4-serving meal: use ¼ cup olive oil)

4
Serve

Divide remaining bulgur with roasted red peppers on each plate, top with stuffed portobello mushrooms, and drizzle with tzatziki. Enjoy!

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