Red Bell Pepper & Spinach Stuffed Portabellas (Vegetarian)

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Total Time
25mins
Prep 10 mins
Cook 15 mins

I tried the Vegetable Wellington on the cover of Vegetarian Times, but wasn't crazy about it so I kept messing around with similar ingredients. I finally came up with this and holy cow, is it delicious! This could be either a main dish or appetizer, depending on the size of the mushrooms. Please forgive me for not having exact amounts, I really just threw stuff in 'to taste.' I'm an inexperienced cook but pulled this off nicely. Any helpful comments are welcome!

Ingredients Nutrition

Directions

  1. In a small bowl, mix cream cheese with some of the prepared pesto. (However much tastes good to you!).
  2. Heat 2 tablespoons of olive oil in a pan.
  3. Add red onions and red peppers, cook until tender.
  4. Remove from heat. Toss in torn-up spinach leaves, let them wilt.
  5. While onions and peppers are cooking, brush mushrooms with olive oil.
  6. Add a nice sized dollop of cream cheese mixture, and then a spoonful of veggie mixture to each mushroom.
  7. Roast mushrooms 10 minutes or so until they look and smell impressive! :).
  8. Add a square of smoked gouda on top, cook a few more minutes until melted.
  9. Enjoy!
Most Helpful

Might try again with a diffeent cheese, the smoked flavor overpowered the recipe

2 5

We ate it, nothing spectacular. I added Mrs Dash to add more flavor

4 5

Very tasty and easy to boot! I used Chive & Onion cream cheese since we had it on hand and added some extra garlic...otherwise followed directions. Wasn't sure what you meant by "roast the mushrooms" so I cooked them for 10 min. at 400 degrees which did the trick! Good job making up this yummy concoction!