This mushroom recipe is a perfect company dish, drawing "Wows" everytime you serve them. Our friend Kathryn Bell developed this recipe for Savvy Veg. Thanks, Kathryn!
Stuffed Portobello Mushrooms can be an appetizer or a side dish, depending on the meal. They are filling and satisfying, packed with nutrition, high in protein.
Total prep & cook time: 40 min
Nutrition Data Per Serving, 139 g: 128 cal, 8g carbs, 9g fat, 135 mg sodium, 2g fiber, 6g protein, low Cholesterol, good source Vit A, C, K, Riboflavin, Niacin, Folate, Pantothenic Acid, Phosphorus, Potassium, Copper, Manganese and Selenium. Estimated glycemic load 4
For best results, choose the freshest, largest, most perfect portobellos you can find, with stems intact, for this recipe. When I first made them, I had 3 which behaved nicely, and one mushroom that mysteriously shrank to half its size.
Baking first, then broiling, ensures that the mushrooms get cooked as well as the stuffing.
How long to bake and broil the mushrooms depends on freshness and size and how hot your broiler is. There's really no precise amount of time that works in every case.
We really enjoyed this! I added some chopped baked tofu to make a light main dish. Served with corn on the cob and sliced cucumbers in balsamic vinegar. Rave reviews! Thanks. Freda
Question: How many 'sliced mushroom caps' (step 9) do you need for this recipe? I love stuffed mushrooms and this looks very yummy. Thanks! Jen W.
Answer: Each mushroom has one cap, so you'll have as many caps as you have mushrooms. Fortunately, portobello caps are pretty substantial. Enjoy! - Savvy Veg
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