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  • Writer's pictureCheryl Ferguson

Stuffed Portabello Caps

I found this beautiful new book “From Garden to Grill” by Elisabeth Orsini and I LOVE it! It is gorgeous and so user-friendly, with options for each recipe to make it vegan, Paleo (if that’s your thing), and suggestions for adding meat. Fantastic!



Speaking of “fantastic” things, these Stuffed Portabello Caps are my new favourite meal. I can’t believe how easy and delicious these were. If you don’t have a grill, first of all, I’m sorry – it’s my favorite method of cooking….and secondly, I think this could easily be made in the oven with the broiler on low. Get the ingredients for this soon and get cooking – you won’t be disappointed!!


Ingredients:



4 large portabello mushrooms

3 teaspoons olive oil

½ cup grape or cherry tomatoes, diced

1 clove minced garlic (use fresh garlic if at all possible)

2 Tablespoons vegan mozzarella (I used vegan on mine and regular on the ones for the non-vegans. I also doubled the amount – it adds a lot of flavour.)

1 green onion, thinly sliced

1 small white onion, diced

1 red bell pepper, diced

Breadcrumbs


Prepare the veggies. Remove the stems from the mushrooms, scrape out the gills and wash very well.


Heat the grill to medium (or oven to low broil). Brush both sides of the mushroom caps with oil and grill for 2 min each side. After grilling, remove from heat and gently remove the extra liquid from the inside of the cap (try dabbing lightly with paper towel).



Mix up the filling in a bowl: Tomatoes, garlic, mozza, onions, bell pepper. Carefully fill each mushroom cap with the veggies and grill for 6-8 minutes, obviously with the stuffing side up.



Remove from the grill and top with breadcrumbs. Serve while still hot.


Simplicity rating: ⭐⭐⭐⭐⭐This is so quick and easy, especially in relation to the amazing flavor that results. The recipe lists this as a 25 minute recipe, but it took me under 20 minutes, even with all the prep.


Vegan rating: ⭐⭐⭐⭐⭐ I’ve eaten a lot of stuffed portabello mushrooms in my day and this one truly beats them all. Wow.


Carnivore rating: Can’t really register one, as my carnivore hates mushrooms. He tried the filling and said it was delicious. If your resident carnivore likes mushrooms, they will not be disappointed.


Kid rating: ⭐⭐⭐⭐⭐ The kids really liked this. I think the option of putting regular mozza in some and vegan in others is a great way to please everyone.


Enjoy this fabulous recipe!

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