Twice-Baked Stuffed Portobello Mushrooms
Servings: 4
These stuffed portobello mushrooms bake twice: the meaty caps go in first, then get piled with sun-dried tomatoes, kalamata olives, kale and basil and topped with a cashew almond parmesan for a second bake. Easy for a weeknight, pretty enough for guests.
Equipment
Ingredients
- 4 portobello mushrooms
- 4 tbsp extra-virgin olive oil
- ½ onion finely chopped
- 4 garlic clove minced
- ½ cup sun-dried tomatoes finely chopped
- 4 tbsp kalamata olives diced
- 2 cup kale chopped
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
- ½ cup vegan parmesan cheese
- ¼ cup fresh basil 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
- Heat the oven to 400 °F.
- Remove the stems and gills from the mushrooms and wipe the outsides clean. Place them gill side up on a baking sheet, drizzle with some of the olive oil and season with salt and pepper. Bake for 15 minutes.
- While the mushrooms bake, heat the remaining olive oil in a skillet over medium-high heat. Add the onion and cook until translucent. Add the sun-dried tomatoes, garlic and olives and cook for 3 minutes. Add the kale and cook for 3 minutes more. Set aside.
- Pulse the almonds, cashews, nutritional yeast, salt and garlic powder in a food processor until finely chopped.
- Spoon the sun-dried tomato mixture into the baked mushrooms and top with the cheese sprinkle. Bake until lightly toasted, about 7 minutes.
- Top with the basil and serve immediately.
Notes
- Prep Tip: Scrape out the gills with a small spoon so the caps hold more filling.
- Grill Method: Grill the mushrooms instead of baking them, then add the filling and grill again until the tops are lightly toasted.
- Serving Ideas: For appetizers, use stemmed button mushrooms and spread the filling across several of them, shortening the first bake since they're smaller.
- Storing: Store leftover mushrooms in an airtight container in the fridge for up to 3 days. Reheat at 350 °F for 10 to 15 minutes, until warmed through.
Nutrition
Serving: 1mushroom, 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
