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Red Bell Pepper & Spinach Stuffed Portabellas (Vegetarian)

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“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!”
READY IN:
25mins
YIELD:
4-6 large mushroom caps
UNITS:
US

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!

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