Stuffed Portobello Mushroom

Written by Heather of Heather’s Eden

I’ve been a pescatarian for over two months now. Two of the toughest challenges about being pescatarian are (a) eating food of real “substance” that will fill me up, and (b) eating enough protein (which also helps to fill me up). So I recently tried a recipe for Stuffed Portobello Mushroom that was both substantial AND had some protein.

Stuffed Portobello Mushroom
adapted from Tasty Kitchen

• 1 whole Portobello Mushroom
• 1 tsp Extra-Virgin Olive Oil, plus additional for sauteeing mushroom and oiling baking dish
• 1/4 cups Red Bell Pepper, chopped
• 1 whole large Green Onion, chopped (white and light green parts)
• 1/4 cloves Garlic, minced
• 1/4 tsp fresh Thyme, chopped
• 1/4 tsp fresh Oregano, chopped
• 1 slice whole wheat bread, crust removed, torn into small pieces
• Kosher Salt
• Freshly ground Black Pepper
• 1/4 cups jarred Pasta Sauce
• 1/3 cups grated 6 Cheese Italian Blend
• 1 pinch Herbes de Provence

Instructions:

Preheat oven to 375 degrees. Wipe mushroom clean with a dry paper towel. Carefully scrape out the black part underneath the mushroom cap to reveal the off-white skin below. Lightly oil a small skillet or grill pan over medium heat. Place the top part of the mushroom down first and cook 3-5 minutes until slightly brown and mushroom begins to “sweat”. Turn over and cook for just another minute or two to soften slightly. Remove and set aside.

To make stuffing mixture: In another small skillet, over medium heat, place 1 tsp olive oil and saute red pepper and green onion for 2-3 minutes, just until vegetables begin to soften. Add minced garlic, thyme and oregano. Stir and cook about 30 seconds. Add torn bread pieces. Stir and mix together for an additional 30-45 seconds. You just want to mix the flavors together and warm everything up a bit. Season lightly with a little salt and pepper, stir again.

Place the stuffing mixture in the portobello cap and place in small lightly oiled baking dish. Cover with pasta sauce and grated cheese. Sprinkle with just a pinch of Herbes de Provence (I used Italian Seasoning instead).

Cover with aluminum foil and bake ten minutes. Remove foil and continue cooking for 2-3 minutes. You can finish it under the broiler for a minute or two, if you like.

Stuffed Portobello with Linguine and Garlic Bread

I served these stuffed mushrooms over buttered linguine noodles with salt and pepper. Very good! Even my boyfriend loved them, and found the meal filling. Throw in a side of steamed broccoli and some garlic bread, and you’ve got a healthy and substantial meal. It ain’t so bad being vegetarian/pescatarian!

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