Stuffed Portobello
Meaty portobello mushroom caps roasted until tender and filled with your choice of savory stuffing—swap proteins, grains, vegetables, and sauces to create endless variations from Mediterranean to Asian-inspired.
Ingredients
Method
Preheat oven to 425°F. Remove stems from portobello mushrooms and lightly scrape out the dark gills with a spoon if desired. Brush caps on both sides with 1 tbsp olive oil, then season with salt and pepper.
In a bowl, combine cooked protein, cooked grain, diced aromatics, diced vegetable mix, grated cheese, sauce, minced garlic, and herb/spice blend. Stir until evenly mixed. Taste and adjust seasoning with salt and pepper.
Place mushroom caps gill-side up on a parchment-lined baking sheet. Divide filling evenly between the two caps, mounding it slightly. Drizzle top with remaining 1 tbsp olive oil.
Bake for 20–25 minutes, until mushrooms are tender and filling is heated through and lightly browned on top.
Transfer to a plate, garnish with fresh herbs if desired, and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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