Stuffed Portobello Mushrooms
Servings: 4
Calories: 183kcal
Ingredients
- 8-12 portobello mushroom caps depending on size
- 1 onion finely chopped
- 1 red bell pepper finely chopped
- 3 stalk celery finely chopped
- 3 cloves garlic minced
- 1/2 inch piece fresh ginger peeled and grated
- 1/2 cup pecans chopped
- 1 tbsp olive oil
- 1 tsp soy sauce
- ground black pepper to taste
Instructions
- Preheat the oven to 350 F. Line a baking sheet with a silicone liner.
- Snap off the remains of mushroom stems. Arrange the caps on the baking sheet.
- Chop the stems fine and combine with the rest of the ingredients except the soy sauce and olive oil.
- Heat a skillet on medium and add the oil. If avoiding oil, use 1/4-1/2 cup of vegetable broth instead. Transfer the stuffing mixture to the skillet and saute for about 4-5 minutes. Remove from heat and set aside to cool slightly. Stir in the soy sauce and season with black pepper to taste.
- Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the liner, give them a gentle twist to loosen. Serve hot. For a heartier dish, serve with a side of your favorite grain. Multi-grain mix works great with this dish.
Nutrition
Serving: 2caps | Calories: 183kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 852mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1066IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 1mg
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