Zucchini and Tomato Stuffed Portobello Mushrooms
Hearty portobello caps filled with sautéed zucchini and cherry tomatoes, finished with a hint of garlic and herbs. This american-inspired keto (vegetarian, keto) ready in about 35 minutes pairs medium (450g) zucchini, pint (250g) cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large (about 10 oz, 280g total) portobello mushrooms
- 2 medium (450g) zucchini
- 1 pint (250g) cherry tomatoes
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp dried oregano
- to taste salt
- 1 tbsp chopped fresh basil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from 280g portobello mushrooms and scrape out gills with a spoon.
- Step 2: Slice 450g zucchini into 1/2-inch half-moons. Heat 2 tbsp olive oil in an oven-safe skillet over medium heat, add zucchini and 2 minced garlic cloves, and sauté for 5 minutes until softened.
- Step 3: Stir in 250g cherry tomatoes, 1/2 tsp dried oregano, and salt to taste. Cook for 3 more minutes until tomatoes begin to burst.
- Step 4: Spoon mixture evenly into mushroom caps, top with 1 tbsp chopped basil, and bake for 20 minutes until mushrooms are tender and filling is heated through.
Frequently asked questions
How long does Zucchini and Tomato Stuffed Portobello Mushrooms take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Tomato Stuffed Portobello Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (450g) zucchini from drying out.
Can I substitute ingredients in Zucchini and Tomato Stuffed Portobello Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Tomato Stuffed Portobello Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini and Tomato Stuffed Portobello Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is my new go-to for dinner. So satisfying and low-carb.
- ★★★★★
Loved it! The zucchini and tomato combo was fresh and light.
- ★★★★★
A fantastic keto meal that felt indulgent. The portobellos held up great.
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