Broccoli Stuffed Portobello Caps | PC.ca

Broccoli Stuffed Portobello Caps

Three baked broccoli stuffed portobello caps

PC Portobello Mushroom Caps

Broccoli Stuffed Portobello Caps

This is a great meat-free main for your vegetarian friends, but you can also serve as a side with g...

This is a great meat-free main for your vegetarian friends, but you can also serve as a side with grilled steak, barbecued chicken, ribs or any of your other favourite summer foods.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 4
  • Dish Type: Vegetarian, Italian
  • Season: Fall
  • Course: Side
  • Main Ingredient: Portobello Mushrooms
  • Amount Per Serving

  • Amount Per Serving

    % Daily Value

  • Calories

    350 cal

  • Total Fat

    22 g

  • Sodium

    470 mg

  • Total Carbohydrate

    22 g

  • Dietary Fiber

    6 g

  • Protein

    19 g

Broccoli Stuffed Portobello Caps

Three baked broccoli stuffed portobello caps

PC Portobello Mushroom Caps

  • Amount Per Serving

  • Amount Per Serving

    % Daily Value

  • Calories

    350 cal

  • Total Fat

    22 g

  • Sodium

    470 mg

  • Total Carbohydrate

    22 g

  • Dietary Fiber

    6 g

  • Protein

    19 g

How to make

Ingredients

  • 3 cups (750 mL)

    Broccoli florets
  • 2 tbsp (25 mL)

    Olive oil
  • 1 cup (250 mL)

    Chopped leeks, white and pale green parts only
  • 1/4 cup (50 mL)

    Chopped shallots
  • 1 pkg (100 g)

    PC® Formaggio Di Bufala Mozzarella Fresh Soft Cheese
  • 1/4 cup (50 mL)

    Shredded Parmigiano Reggiano cheese (use large holes of box grater)
  • Half 454 g pkg

    PC® Ricotta Whey Cheese
  • 1

    Egg, lightly beaten
  • Pinch

    Ground nutmeg
  • 1/4 tsp (1 mL)

    Salt
  • 1/8 tsp (0.5 mL)

    Freshly ground black pepper
  • 1 pkg (800 g)

    PC® Portobello Mushroom Caps

How to make

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    Bring saucepan of salted water to a boil over high heat. Add broccoli; cook for 2 to 3 minutes or until tender. Drain; transfer to large bowl. Using potato masher, mash broccoli into fine pieces.

  • Step 3

    In large nonstick ovenproof frying pan, heat 1 tbsp (15 mL) of the oil over medium heat. Add leeks and shallots; cook, stirring, for 5 to 7 minutes or until they begin to caramelize. Scrape into bowl with broccoli. Add mozzarella, Parmigiano, ricotta, egg, nutmeg, salt and pepper; stir until well combined.

  • Step 4

    Wipe mushrooms clean with a damp paper towel. Using tip of a spoon, scrape away dark gills from underside of caps; discard. Spoon broccoli mixture evenly into hollowed-out mushroom caps.

  • Step 5

    Wipe frying pan clean; heat remaining 1 tbsp (15 mL) oil over medium heat. Add mushrooms bottom-side-down; cook for about 2 to 3 minutes or until bottoms start to brown. Bake in centre of oven for 15 to 20 minutes or until warmed through. Let rest 5 minutes before serving.

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