Stuffed portobello mushrooms are so filling they can easily be a healthy meal all on its own. In Jamaica a lot of people don’t eat mushrooms because the thought of eating fungus is far too much to bear. If you share this sentiment then this recipe is certainly not for you as I have also topped the fungus with more fungus in the form of blue cheese. I love all kinds of mushrooms. There are some bright yellow ones growing next to the herbs in the garden that I am tempted to eat but since I am not sure if I will live to tell the tale I have refrained. It is the versatility of the mushroom I admire, they seem to be able to fit into any dish and there is a different kind of mushroom for any occasion. From stuffed mushrooms to mushroom crostinis or shiitake or straw mushrooms in Asian dishes to porcini mushrooms in your Italian dishes there is a mushroom for everyone.
Stuffed Portobello Mushroom
This dish has strong flavours, diverse textures and perfect for Meatless Mondays.
Stuffed Portobello Mushroom
Chop off the stem of the mushroom and rinse thoroughly.
Place mushroom on a greased baking tray and chop the stem, mix it with all the other ingredients except spinach and blue cheese and fill the cavity of the mushroom in an even layer.
Stuffed Portobello Mushroom
Sprinkle a pinch of salt and pepper and drizzle about .5 tbsp of olive oil before baking for 15 mins.
Top with spinach and cheese and bake for another 5 minutes. Once the mushroom is ready you will see “mushroom juice” or liquid in the baking tray.
Stuffed Portobello Mushroom
Stuffed Portobello Mushroom
Stuffed Portobello Mushroom
Live, Love, Eat!
April x
- 1 large portobello mushroom
- 1 tablespoon dried cranberries
- 1/2 tablespoon sliced almonds, chopped
- 3 olives, chopped
- 4 grape tomatoes, chopped
- Few baby spinach leaves, sliced
- 1.5 tablespoon crumbled blue cheese
- 1 teaspoon minced garlic
- Olive oil
- Salt and pepper
- Preheat oven to 365 °F.
- Chop off the stem of the mushroom and rinse thoroughly
- Place mushroom on a greased baking tray and chop the stem, mix it with all the other ingredients except spinach and blue cheese and fill the cavity of the mushroom in an even layer.
- Sprinkle a pinch of salt and pepper and drizzle about .5 tbsp of olive oil before baking for 15 mins.
- Top with spinach and cheese and bake for another 5 minutes. Once the mushroom is ready you will see “mushroom juice” or liquid in the baking tray.
