Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Italian Portobello Mushroom Bowl [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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

Serves

2

Ingredients

  • 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

Preparation

  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.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

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.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Creamy Cauliflower Cashew Alfredo Rigatoni [Vegan, Gluten-Free]

Creamy Cauliflower Cashew Alfredo Rigatoni b

Raw Caramel Brownie Slice [Vegan, Gluten-Free]

Raw Caramel Brownie Slice

Coconut Chocolate Nests With Raw Hazelnut Mini Eggs [Vegan, Gluten-Free]

Coconut and Chocolate Easter Nests With Raw Hazelnut Mini Eggs

Raw Matcha and Raspberry Nice Cream Cake [Vegan, Gluten-Free]

Raw Matcha and Raspberry Cheesecake

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Italian Portobello Mushroom Bowl [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×