Stuffed Portobello Mushrooms
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer, Dinner
Cuisine: American
Keyword: stuffed portobello mushrooms
Servings: 4
Calories: 183kcal
- 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
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.
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