Stuffed portobello mushroom caps recipe

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  • Yield: 4 Servings
  • Total Time: 1 Hour


  • 1 pound portobello mushroom caps, stemmed
  • 1 tablespoon solid cooking fat
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 leaves collard greens, finely chopped
  • 2 tablespoons fresh rosemary or thyme
  • ¼ teaspoon sea salt
How to Make It
  1. Preheat your oven to 400 degrees.
  2. Heat the cooking fat in a skillet over medium-high heat. Add the onion and sauté for a few minutes, stirring. Add the garlic, and sauté for another minute before adding the celery, carrot, collard greens, and herbs. After another 5 minutes, add the salt, turn off the heat and set aside.
  3. Fill the portobello caps with the vegetable mixture.
  4. Place in the oven to cook for 30 minutes. Serve warm.

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