Italian Herb Stuffed Portobello Mushrooms
Italian Herb Stuffed Portobello Mushroom This is a delectable dish bursting with rich earthy aromas and leaves your mouth feeling refreshed. Mushrooms are considered a super food as they are made up of 92% water and offer a nutritional value being packed full of micro nutrients. White portobello mushrooms are known for supporting digestion, weight loss, and prostate cancer prevention. Similarly referred to as the button mushroom, cremini and the Portobello. This is a great dish to pair along with a side salad or soup. I paired mine with a bed of raw Swiss chard, radishes, zucchini and a hint of lemon juice.
Healthy Tip: Buy organic or shop at a local farmers markets to get the best quality ingredients. Using fresh herbs over dried herbs are better for bringing out the refreshing aroma and flavors.
Optional Ingredients:
Fresh Herbs: Cilantro, rosemary, parsley, tarragon, thyme, mint, sage, or Thai basil.
Ingredients:
Stuffed Portobello Mushrooms
12 medium to large white mushrooms
1-2 tablespoons olive oil plus more for brushing the mushrooms
1 white onion (diced into small pieces)
2 stalks of celery (washed, chopped into small pieces)
1/4 cup organic walnuts (chopped)
1/4 cup sun-dried tomatoes (chopped)
1/2 lemon (use peel for garnish)
A few springs of fresh parsley (finely chopped)
Season with Dulse flakes (salt substitute) and pepper to taste!
Herb Lemon Dressing
1/4 cup finely chopped parsley
The zest of half a lemon
1-2 tablespoons rice vinegar
1/4 cup olive oil
Season with Dulse flakes (salt substitute) and pepper to taste!
- First, begin with the dressing and allow the ingredients to develop flavor.
- Next, mix together all ingredients in a small bowl and taste. Set aside.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Remove the stems from the mushrooms and dice them finely. Brush the mushroom caps on both sides with olive oil, sprinkle the insides with a bit of salt and pepper and place them bottom up in a baking dish.
Next, using a medium-sized skillet over medium heat and add a tablespoon of oil and diced onions. Saute’ until colors turn transparent then add the chopped celery. Saute’ until softened, then add the chopped mushroom stems.
Fry until browned, stirring occasionally, then remove the pan from the heat. Stir through the remaining stuffing ingredients.
Fill each mushroom cap with the stuffing. Place in oven, set timer for 25 minutes or until the edges of mushrooms are browned. Use dressing as garnish and drizzle over the top of the mushrooms.
Enjoy and serve while hot! Can squeeze fresh lemon juice over the top to enhance flavors.
Healthy Living,
Thank you for reading our blog, you can thank us by buying us a smoothie!
If you find our blog useful, kindly share it with your friends.
