I love the ‘shrooms!
Portobello mushrooms to be exact…. I love these meaty mushrooms grilled on the barbecue, marinated for salads, in veggie burgers, in chili, or stuffed with a variety of delicious ingredients!
Stuffed portobellos are super easy to make and very versatile. You can basically use any combination of vegetables and spices you want. I went for a bit of an Italian theme here using olives, tomatoes, thyme, balsamic and just a touch of black truffle oil (ooooh my favourite!).
- 2 portobello mushrooms
- avocado oil
- salt and pepper, to taste
Preheat the oven to 375 degrees F. Remove the stems from the mushrooms and set asidde. Place mushrooms on a baking sheet and drizzle with avocado oil (olive oil is fine, but I prefer avocado for baking in higher temperatures). Sprinkle with a pinch of salt and pepper and bake for 20 minutes.
While mushrooms are cooking, prepare the filling.
- 1 Tbsp olive oil
- 1 cup onion (approx. 1/2 an onion), diced
- 1/4 cup celery (approx. 1 stalk)
- 2 garlic cloves, minced
- 1 small red bell pepper (approx 1/2 cup), diced
- 1/4 cup black olives, sliced
- Mushroom stems, sliced
- 1 large tomato, diced
- 1/2 tsp each rosemary, thyme, tarragon
- 1/8 tsp red pepper flakes
- 1/2 cup chickpeas
- 1 cup kale, de-stemmed, roughly chopped, packed
- 2 Tbsp balsamic vinegar
- 1/4 tsp salt
- Pinch of black pepper
- 2 tsp black truffle oil
Heat a the oil in a large frying pan over medium heat. Add the onion and celery and saute for a couple minutes until translucent. Add the garlic and cook a minute more. Add the remaining ingredients except the black truffle oil. Cook, stirring occasionally until kale is wilted and tomatoes have broken down.
When the mushroom caps are done, remove from the oven and stuff with the filling. Depending on the size of the caps there my be some leftover. Drizzle each mushroom with a tsp of black truffle oil. Enjoy!
I hope you all have a Happy Halloween!!