Interestingly, portabellas are actually large cremini mushrooms. They both have a firm texture and lots of flavor, making them perfect for stuffing. Their size is really the only difference.
Stuffing them this way, with sautéed vegetables and just a bit of breadcrumbs and cheese, tastes like they couldn’t possibly be good for you…but they are!
These mushrooms look so cheesy, but I use very little cheese. Between the mushroom and the vegetables, there is so much flavor, you really don’t need a lot of cheese or fat to make them taste good.
Use this recipe as a guide and feel free to substitute with whatever veggies you’ve got in the fridge. To make these vegan, either omit the cheese or use a vegan cheese and to keep these gluten free, use gluten free breadcrumbs.