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Italian Portobello Mushroom Bowl [Vegan, Gluten-Free]

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Portobello mushrooms take the spotlight in this savory Italian-inspired dish. In this recipe, meaty Portobello mushroom caps are sautéed with sun-dried tomatoes, garlic, and plenty of herbs. This one-pan dish is an easy and delicious meal to make when you're scrapped for time. It's great when served in a bowl, but it can also be eaten as a sandwich on Italian bread.

Italian Portobello Mushroom Bowl [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan




  • 2 large portobello mushroom caps
  • 3 garlic cloves, peeled and minced
  • 1 shallot, sliced
  • 1/4 cup of of sun-dried tomatoes, sliced
  • 1 tablespoon of capers
  • Salt and pepper, to taste
  • A few springs of fresh oregano
  • Fresh parsley
  • Olive oil, for cooking


  1. Heat olive oil in a large pan.
  2. In the meantime, remove the stem and scoop out the inside of the mushrooms. Wash and pat dry, then cube the mushrooms.
  3. Add the shallots to the heated pan, cook for 1 minute, and then add the garlic.  Cook for 1 minute over medium heat, stirring constantly.
  4. Add mushroom cubes, sun-dried tomatoes, capers, salt, and pepper. Cook for about 6 minutes, or until the mushroom is fully cooked.
  5. Add fresh oregano and parsley to taste. Serve while hot.





Easy, flavorful gluten-free recipes that will make anyone fall in love with plant-based food. Robin Runner is the author, recipe developer, photographer and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.



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