Portobello mushrooms aren’t just your ordinary mushrooms, and when they become Portobello Stuffed Mushrooms they become extraordinary. Portobello mushrooms have a vast amount of nutrients, they are low in fat and calories, have a moderate amount of fiber and a healthy balance of protein and carbs. This makes them an awesome substitute for a hamburger bun, or use them as a side dish with an entrée, or as a meal in themselves like these Portobello Stuffed Mushrooms.
Take a minute and humor me, will you? Do you ever go to a restaurant, order an entrée, it is brought to your table, you gaze into the depths of it and get lost in anticipation of eating the ingredients? Okay, maybe you don’t. Then you whip out your smart phone to snap a photo, as the rest of your table mates moan and give you a hard time for taking pictures of food. You probably don’t do that either. I have to admit when I come across really good food and I wasn’t the one slaving away in the kitchen making it, I am very grateful and it just makes me happy. So happy I want to take a picture to preserve the memory and also for future reference when I want to try my hand at making a similar concoction.
One of my happy places when I travel to Seattle is a restaurant called Thrive Organic Cafe. This place is the essence of fresh. It is a raw gluten-free vegan establishment and they do not skimp on creating great quality dishes. I don’t benefit from this little plug for Thrive, I just wanted to share.
Back to my beginning point, when I do come across a great dish, I try to figure out what’s in it so I can recreate it. Thrive is where I got the inspiration for this recipe. Where their food is prepared raw, this recipe isn’t. I just didn’t have the patience to haul out the dehydrator and wait. I had these Portobello mushrooms and they were waiting to be filled. Thus began the creating and recipe testing for the filling. It’s a tough job, but someone has to do it.
The stuffing that fills these mushrooms is also versatile. Not only can you use it as stuffing, but you can form patties out of it. Then cook it and enjoy it as a “hamburger” between two Portobello mushrooms, or you can cook and crumble it over lettuce and make a “taco” salad. As always using the crumbly goat feta is optional if vegan or dairy free.
Portobello Stuffed Mushrooms
- 4-6 portobello mushrooms, washed and stems removed
- extra virgin olive oil
- Juice from one lime
- 1 1/2 cup of Crimini mushrooms
- 1/2 cup Walnuts
- 1/2 cup Sun seeds
- 1 teaspoon ground Cumin
- 1/2 teaspoon Coriander
- 1 small Onion, chopped
- 1/2 cup carrot, grated
- 2 cloves Garlic
- 1/4 teaspoon Chili powder
- Pinch of Sea salt
- Preheat oven to 400 degrees. Lightly grease baking dish.
- Massage small amount of olive oil into outside of each mushroom cap. Place each mushroom cap side down in baking dish.
- Drizzle small amount of olive oil into each cap, along with 1/2 teaspoon of lime juice.
- Set aside to marinate while you prepare filling.
- Place walnuts and seeds into food processor, coarsely blend.
- Add remaining filling ingredients to nuts and seeds in food processor and pulse until ingredients come together.
- Spoon filling into each mushroom.
- Bake for 15-20 minutes.
- Remove from oven. Drizzle remaining lime juice over filling.
- Garnish with Cilantro and feta if desired.
Tags: Carrots cumin Grain Free vegan Walnuts