Stuffed portobello mushrooms

Stuffed portobello mushrooms.

Stuffed portobello mushrooms.

This is such a beautiful recipe.  Perfect in almost every way!

These gluten-free, meatless, stuffed mushrooms are packed with delicious vegetables and loaded with flavor!  The almond flour and egg give the stuffing the stickiness that it needs to hold together the juicy tomatoes, artichokes and onions.  The earthy mushroom base helps balance the acidity from the tomatoes and sauteed spinach and makes the meatless dish very satisfying!

I serve the stuffed mushrooms over a bed of my pesto quinoa, but you can serve it over anything you want, or nothing at all!  Last night I enjoyed this dish with a spicy mustard green and arugula salad and a big glass of herbal tea!

Spicy mustard green and arugula salad from the garden!

Spicy mustard green and arugula salad from the garden!


Stuffed portobello mushrooms

3-4 large

  • 3 c spinach greens
  • 1 T + 1 t EVOO
  • dash of lemon juice
  • 6-7 cloves (3-4 T) garlic, crushed 
  • freshly ground sea salt and black pepper
  • 1 egg
  • 1/2 c almond meal
  • 1/2 c nutritional yeast
  • 1 T onion powder
  • 1 t kosher salt
  • 1/2 c grape tomatoes, cut in half
  • 1/2 c artichokes, chopped (I use jarred, packed in water–not marinated)
  • 2 T sun dried tomatoes, chopped (I use the jarred, packed in EVOO)
  • 1/4 c red onion, chopped
  • 1/4 c green onion, chopped
  • 3-4 large portobello mushrooms, washed
  • 1/4 c italian dressing or marinade of choice for the mushrooms (I used an italian basalmic)
  • chipotle pepper flakes or cayenne pepper, to taste

In a large bag place the italian dressing or marinade, some hot pepper and the mushrooms.  Shake  gently to coat the mushrooms well.  Let the mushrooms marinade for 1-2 hours.

Saute the spinach in 1 t oil.  Just as soon as it starts to wilt, add 1-2 T crushed garlic, a pinch of hot pepper, and a dash of salt and pepper.  When the spinach is nicely wilted, stir in a dash of lemon juice, turn off the heat and set aside to cool.

Preheat oven to 350 degrees F.

In a small bowl, beat the egg.   Add the chopped onion (red and green) and 2 T crushed garlic and stir well.

In a medium bowl, add the almond meal, nutritional yeast, onion powder, 1 t kosher salt, dash of black pepper, pinch of hot pepper and stir until well mixed.  Add the egg mix, sun dried tomatoes, sauteed spinach, artichokes, and chopped grape tomatoes to the dry mixture and stir until well mixed.

Place the mushrooms in a lipped pan for baking, button side down-stem side up.  Add the stuffing mixture evenly to the top of the mushrooms.  Drizzle with the italian marinade and bake for 45 minutes, or until the mushrooms are tender.  You may want to turn the heat up to broil for the last 2-3 minutes to really get the top nice and brown.

Delicious on their own or serve the mushrooms over a bed of my pesto quinoa!








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  1. Pingback: Pesto quinoa | YogaBelly

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