Stuffed Portobello Mushrooms

08
Apr
2009

categories: dairy, dinner, nuts, recipes, vegetarian

This is inspired by a recipe in Bethenny Frankel’s new book, Naturally Thin, but I changed the recipe A LOT. I hope you enjoy – we certainly did.

Stuffed Portobello Mushrooms

Ingredients (serves 2)

2 big portobello mushrooms
1-2 cloves of garlic, finely chopped
1/4 cup balsamic vinegar
1 tablespoon yellow mustard
salt & pepper
2-3 teaspoons dried oregano
1/2 cup chopped button mushrooms
2-3 tablespoons parmesan cheese (I added some finely shredded soy cheddar as well) + extra for sprinkling on top (1-2 teaspoons)
10 pistachios, crushed

Directions

Wipe off the portobellos and remove the big stem. Discard the very tip of the stem (the hard part), and chop up the stem. Put it with the chopped button mushrooms.
Mix together the garlic, balsamic vinegar, mustard, salt, and pepper. Brush the mixture on each side of the portobello caps, then put them in a ziploc with the rest of the mixture. Refrigerate for an hour or so (more is okay).
Preheat the oven to 400F. Mix the chopped mushrooms with the parmesan, oregano, and salt & pepper.
Take the mushroom caps out of the fridge and pan-fry them on medium high heat in a saute pan. No oil or cooking spray is needed. To make them crispy, flatten them while cooking by pressing down on them with the bottom of another pan. After about 5 minutes, flip them and repeat.
Place the caps on a baking tray and put the chopped mushroom mix inside. Top with a little more parmesan and the crushed pistachios.
Bake the mushrooms for 10 minutes, then put them under the broiler for another 2-3. Enjoy!

5-pasta-mushroom

I served this with a pasta recipe that I’ll put up tomorrow. We both cleaned our plates and wanted more! (But I’m trying to listen to Bethenny and eat mindfully by listening to my food voice… so this really was the perfect proportion.)

20 Comments on Stuffed Portobello Mushrooms

Anna
8 April, 2009 at 12:32 pm (6 years ago)

AH that looks gooood!
Shelby
8 April, 2009 at 12:53 pm (6 years ago)

That sounds so amazing!!!
Sagan
8 April, 2009 at 12:58 pm (6 years ago)

TASTY
rhodeygirl
8 April, 2009 at 12:59 pm (6 years ago)

i like to make something similar but with pine nuts and feta…

YUM YUM YUM!

who says we need meat to feel satisfied?!
Rose
8 April, 2009 at 1:35 pm (6 years ago)

This looks fantastic.
mi
8 April, 2009 at 1:46 pm (6 years ago)

this actually looks really good even though i can’t eat mushrooms!!! i am determined to like it one day though, so many people tell me i’m missing out
Christina
8 April, 2009 at 1:58 pm (6 years ago)

I hate mushrooms, but those look delicious even to me! I’m trying to listen to my food voice too! It shuts up after awhile!
Sarah (lovINmytummy)
8 April, 2009 at 2:05 pm (6 years ago)

I too am fearless in my pistachio consumption. Bring ‘em on!
Sharon
8 April, 2009 at 2:10 pm (6 years ago)

Oh wow, that looks amazing!
VeggieGirl
8 April, 2009 at 2:41 pm (6 years ago)

FAAAABULOUS!!
K
8 April, 2009 at 3:12 pm (6 years ago)

Yum!! I love portobellos
coco
8 April, 2009 at 6:00 pm (6 years ago)

portobellos are my favorite mushrooms! I’ll definitely try this! sounds yummy and easy!
cleanveggie
8 April, 2009 at 6:44 pm (6 years ago)

mm sounds delicious
LOVE portobellos!

thecleanveggie.wordpress.com
Pearl
9 April, 2009 at 2:50 am (6 years ago)

ahh.. sounds so yum.
Dori
9 April, 2009 at 7:59 am (6 years ago)

I love that you are channeling Bethenny! That is my goal for tonight at my family’s Passover feast.
Emily
9 April, 2009 at 11:03 am (6 years ago)

Oooh, looks like a lovely meal. I am a huge fan of portobello mushrooms!

Please do post the pasta recipe, too!
Erin
9 April, 2009 at 8:39 pm (6 years ago)

I ordered that book based on your mention of it (and the fact that I worship her). I can’t wait to get it!
Justine
10 April, 2009 at 6:38 am (6 years ago)

OMG! Those mushrooms look fantastic! I have been dreaming of portobellos lately. I really need to go get some.

~Justine