Meatless Monday: Stuffed Portobello Mushroom

Hubby made this delicious, homemade version of a dish we had at Mellow Mushroom recently. It is so delicious and feels like you’re eating a meat . Although, it is vegetarian you can make it vegan by taking out the feta or adding vegan cheese on top.

 The prep time took about 20-30 minutes and cook time about the same, so one hour total time. He made two servings and didn’t use exact measurements(he usually doesn’t), it depends on the size of the mushroom and if it’s your main dish.

Start by marinating the mushrooms in lemon juice, truffle oil and chili oil. Prior to, make sure to baste or rub the oils onto the entire mushrooms (cover well) since it soaks up the moisture.  I would even use my hands to get it well covered. Let this sit in the marinade (in the refrigerator) while you make the stuffing mixture. 

He made a mix of (organic ingredients):

Quinoa

Kale

Red bell pepper

Artichoke

Onion

Garlic

Sundried tomato (all diced finely).

You can really add whatever you want to this mixture, but this is a great option.  There are so many different other ideas that come to mind, it’s endless!

Take out mushrooms and spoon the mixture into each mushroom and then top with feta cheese.

Baked at 400° for about 25-30 minutes. I would check it at 20-25 to make sure. 

 To garnish, he drizzled a balsamic glaze then sprinkled with dried parsley flakes and chili oil.  There is a cream sauce I realized while writing this and am honestly not sure about it lol. 

 This dish is a perfect dinner and is just as satisfying and filling as any meat dish and contains tons of nutrients, vitamins and minerals we all need.  

 Enjoy!!!