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

Stuffed Italian Portobello Mushrooms [Vegan]

LIKE OGP ON FACEBOOK :
1.8K Shares
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!

In this recipe, Portobello mushroom caps are piled high with herbed and sautéed vegetables. All of the savory flavors of these meaty stuffed mushrooms work in harmony together. Italian herbs and spices, combined with black olives and tomatoes, and a drizzle of black truffle oil makes this recipe extra special. Serve these mushrooms as an appetizer to an Italian dinner.

Stuffed Italian Portobello Mushrooms [Vegan]

This Recipe is :

Vegan

Ingredients

For the Mushrooms:

  • 2 portobello mushrooms
  • Avocado oil
  • Salt and pepper, to taste

For the Stuffing:

  • 1 tablespoon olive oil
  • 1 cup onion (approximately 1/2 an onion), diced
  • 1 celery stalk
  • 2 garlic cloves, minced
  • 1 small red bell pepper (approximately 1/2 cup), diced
  • 1/4 cup black olives, sliced
  • Mushroom stems, sliced
  • 1 large tomato, diced
  • 1/2 teaspoon each rosemary, thyme, and tarragon
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup chickpeas
  • 1 packed cup kale, de-stemmed and roughly chopped
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • A pinch of black pepper
  • 2 teaspoons black truffle oil

Preparation

To Make the Mushrooms:

  1. Preheat the oven to 375°F.
  2. Remove the stems from the mushrooms and set aside. Place mushrooms on a baking sheet and drizzle with avocado oil. Sprinkle with a pinch of salt and pepper and bake for 20 minutes.
  3. While mushrooms are cooking, prepare the filling.

To Make the Stuffing:

  1. Heat the oil in a large frying pan over medium heat.
  2. Add the onion and celery and sauté for a couple minutes, until translucent.
  3. Add the garlic and cook a minute more. Add the remaining ingredients, except for the black truffle oil. Cook, stirring occasionally, until kale is wilted and tomatoes have broken down.
  4. When the mushroom caps are done, remove from the oven and stuff with the filling. Depending on the size of the caps, there may be some leftover filling.
  5. Drizzle each mushroom with a teaspoon of black truffle oil and serve.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Wholesome snacks and meals for the win! Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.


 

 

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

Browse through recent recipes below:

Sweet Potato Walnut Brownies [Vegan, Grain-Free]

Zucchini Reuben With Homemade Thousand Island Dressing [Vegan]

Szechuan Citrus Green Beans [Vegan, Grain-Free]

Slow Cooker Choco’Nutz Granola [Vegan, Grain-Free]


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.

34 comments on “Stuffed Italian Portobello Mushrooms [Vegan]”

Click to add comment
Emily Jane Hollingsworth
1 Years Ago

Alex Trotter when you start eating mushrooms....


Reply
Alex Trotter
02 Mar 2016

That does look pretty good baby...

Emily Jane Hollingsworth
02 Mar 2016

Yeah it does...tomatoes and peppers and stuff you like! :)

Isa MeCa
1 Years Ago

Francisca Maria Barros Cam MeCa Lucia Merino Casablanca


Reply
Donna Marabella Hoder
1 Years Ago

Mmmmmm


Reply
Jim Hogan
1 Years Ago


Reply
Krystle Laws
1 Years Ago

Friday dinner Aaron Lear


Reply
Jennifer Underwood
1 Years Ago

A little tweaking needed but Oh Yeah!


Reply
Jennifer Underwood
1 Years Ago

A little tweaking needed but Oh Yeah!


Reply
Michelle Hardial
1 Years Ago

Camillia Davey this looks like the stuffed mushrooms we made!


Reply
Camillia Davey
01 Mar 2016

Indeed. We should capture the moment next time around

Michelle Hardial
1 Years Ago

Camillia Davey this looks like the stuffed mushrooms we made!


Reply
Camillia Davey
01 Mar 2016

Indeed. We should capture the moment next time around

Levanie Wintermute
1 Years Ago

David Wintermute Elias won't touch these


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX