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]
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
To Make the Mushrooms:
- Preheat the oven to 375°F.
- 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.
- While mushrooms are cooking, prepare the filling.
To Make the Stuffing:
- Heat the oil in a large frying pan over medium heat.
- Add the onion and celery and sauté for a couple minutes, until translucent.
- 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.
- 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.
- Drizzle each mushroom with a teaspoon of black truffle oil and serve.
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