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Stuffed Italian Portobello Mushrooms [Vegan]

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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 :

Dairy FreeVegan

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 VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

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.


 

 



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

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Emily Jane Hollingsworth
4 Months 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
4 Months Ago

Francisca Maria Barros Cam MeCa Lucia Merino Casablanca


Reply
Donna Marabella Hoder
4 Months Ago

Mmmmmm


Reply
Jim Hogan
4 Months Ago


Reply
Krystle Laws
4 Months Ago

Friday dinner Aaron Lear


Reply
Jennifer Underwood
4 Months Ago

A little tweaking needed but Oh Yeah!


Reply
Jennifer Underwood
4 Months Ago

A little tweaking needed but Oh Yeah!


Reply
Michelle Hardial
4 Months 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
4 Months 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
4 Months Ago

David Wintermute Elias won't touch these


Reply


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