Italian Portobello Mushroom Bake

Name: Italian Portobello Mushroom Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 cups organic cherry tomatoes (cut in half); 2 cups broccoli (cut into florets); 6 medium garlic cloves (minced); ¼ cup olives (pitted and diced); 2 portobello mushrooms (keep mushroom caps whole, but remove and chop stems); ¼ tsp salt (optional); ¼ tsp ground black pepper (optional); 16 ounces organic pasta sauce (of your choice); 1 batch 5-Minute Cheesy Sauce (link in Chef’s Notes); ¼ cup fresh basil (chopped); 1 batch Vegan Walnut Parmesan (optional, link in Chef’s Notes, to taste); crushed red pepper flakes (optional, to taste)

12 steps

Prep:20minCook:20min

It might be hard to believe that a dish stuffed with cheesy, tomato-y goodness could support your immune system. But good news — it’s true! Portobello mushrooms ( any mushrooms, really) are brimming with anti-inflammatory and immune supporting phytonutrients that offer beneficial belly “fuel” to cultivate a diverse and happy gut environment. What’s more, this tasty weeknight meal is done in 20 minutes, and it looks absolutely stunning once it comes out of the oven.

Updated at: Wed, 16 Aug 2023 23:57:24 GMT

Nutrition balance score

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Ingredients

2 servings

2 cupscherry tomatoes

2 cupsbroccoli

¼ cupolives

2portobello mushrooms

keep mushroom caps whole, but remove and chop stems

¼ tspsalt

optional

¼ tspground black pepper

optional

16 ouncespasta sauce

organic, of your choice

1 batch 5-minute cheesy sauce

link in chef ’ s notes

¼ cupfresh basil

chopped

1 batch Vegan Walnut Parmesan

optional, link in Chef’s Notes, to taste

crushed red pepper flakes

optional, to taste

Instructions

Step 1

Heat oven to 425 degrees F.

Step 2

Add ½ cup of the pasta sauce to the bottom of a 9x13” baking dish (or similar size). Spread it out so it covers the bottom of the dish.

Step 3

Place the portobello mushrooms in the baking dish, gill sides up.

Step 4

Scatter the tomatoes, broccoli, garlic, olives, and chopped mushroom stems around the portobello mushroom caps. Sprinkle with salt and pepper if desired.

Step 5

Fill each mushroom with ½ cup pasta sauce, then add ¼ cup cheese sauce over top.

Step 6

Bake for 20 minutes or until the cheese sauce is bubbling.

Step 7

Remove from the oven and allow to cool for 5 minutes before transferring the mushrooms, broccoli, and tomatoes to serving plates.

Step 8

Sprinkle with chopped basil, Vegan Walnut Parmesan, and crushed red pepper flakes if desired.

Step 9

Chef's Notes:

Step 10

Substitutions: - Substitute broccoli with broccolini, cauliflower, or zucchini. - Substitute fresh basil with parsley. - Substitute grape tomatoes or other tomatoes of choice (chopped) for the cherry tomatoes. - Substitute chopped sun-dried tomatoes for the olives.

Step 11

Prep Ahead: - Prepare the 5-Minute Cheesy Sauce ahead of time. Store in an airtight container in the refrigerator for up to 5 days. - Prepare the Vegan Walnut Parmesan ahead of time. Store in an airtight container in the refrigerator for up to 10 days.

Step 12

Storage: - Store in an airtight container in the refrigerator for up to 4 days.