Stuffed Portobello Mushrooms
Servings: 4
This stuffed portobello mushroom recipe is easy enough for a delicious weeknight dinner and unique enough for your next dinner party. Mediterranean-inspired flavors pop in these beautiful mushroom caps.
Ingredients
- 4 portobello mushrooms
- 4 tbsp extra-virgin olive oil
- ½ onion finely chopped
- 4 garlic cloves minced
- ½ cup sun-dried tomatoes finely chopped
- 4 tbsp kalamata olives diced
- 2 cups kale chopped
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
- ½ cup vegan cheese sprinkle
- ¼ cup fresh basil leaves finely chopped
Vegan Cheese Sprinkle
- ¼ cup raw almonds
- ¼ cup raw cashews
- 2 tbsp nutritional yeast
- ¼ tsp sea salt, unrefined
- ¼ tsp garlic powder
Instructions
- Destem, degill and wipe down outside of mushrooms
- Place mushrooms on baking sheet facing up and drizzle with olive oil, salt and pepper
- Bake at 400 degrees F for 15 minutes
- Add 2 tablespoons of olive oil to a pan on medium high heat while mushrooms are baking
- Sauté onions until transparent. Add sun-dried tomatoes, garlic and olives and cook for 3 minutes
- Add kale and cook for 3 minutes. Set aside
- Place all Vegan Cheese Sprinkle ingredients in a food processor and pulse until finely chopped. Set aside
- Once mushrooms are done, scoop the sun-dried tomato mixture into the mushrooms
- Divide the vegan cheese sprinkle on top and bake for 7 minutes, until lightly toasted
- Remove from oven then top with fresh basil leaves and serve immediately
Notes
- You can use a grill instead of the oven: grill the mushrooms, then add the filling and grill again until the tops are lightly toasted
- Use regular parmesan cheese instead of the Vegan Cheese Sprinkle to make this vegetarian
- To make as a hors d'oeuvres, you can use destemmed, cleaned out button mushrooms instead of portobello and spread the filling across several mushrooms
Nutrition
Calories: 327kcal, Carbohydrates: 23g, Protein: 11g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 1g, Sodium: 399mg, Potassium: 1176mg, Fiber: 6g, Sugar: 9g, Vitamin A: 3578IU, Vitamin C: 48mg, Calcium: 111mg, Iron: 3mg