Can italian portobello mushroom bowl [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is italian portobello mushroom bowl [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does italian portobello mushroom bowl [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is italian portobello mushroom bowl [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

10 years ago

Italian Portobello Mushroom Bowl
[Vegan, Gluten-Free]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Ingredients You Need for Italian Portobello Mushroom Bowl [Vegan, Gluten-Free]

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

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How to Prepare Italian Portobello Mushroom Bowl [Vegan, Gluten-Free]

Heat olive oil in a large pan.
In the meantime, remove the stem and scoop out the inside of the mushrooms. Wash and pat dry, then cube the mushrooms.
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.
Add mushroom cubes, sun-dried tomatoes, capers, salt, and pepper. Cook for about 6 minutes, or until the mushroom is fully cooked.
Add fresh oregano and parsley to taste. Serve while hot.