Stuffed Portobellos

Stuffed mushroom caps have always been some of the most enjoyable of appetizer foods for me. So I said “let’s make it a whole meal”. Cause why not. This giant stuffed portobello mushroom is creamy, herby, cheesy, and yes, very filling.

  • I used a portobello because, duh. It’s huge.
  • I’m sure there is a way to make this vegan by using vegan cheese and what not but c’mon people, you can eat a little cheese.
  • This recipe is surprisingly great for meal prep. Just stuff your mushrooms ahead of time (excluding the breadcrumbs) and stick in the fridge for a few days. Or you can stick it in the freezer to last even longer.
  • I added the stems from some baby Bellas instead of the stems from the ports because they’re a bit more tender. Save the port stems to makes some banging veggie broth later!
  • You can add whatever veg floats your boat! When I was making mine, ~health~ was not exactly a priority. Not that its on par with a Big Mac or anything, but adding some spinach or carrots or something would really round out your meal.
  • Kachow.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Makes 2 servings

Ingredients:

  • 2 portobello mushroom caps
  • 1 beyond meat sausage
  • 4 oz cream cheese
  • 1 tsp fresh thyme
  • 1 tsp fresh sage
  • 1 tsp butter
  • 2 cloves of garlic
  • 1/4 cup parmesan
  • 1/4 cup breadcrumbs

Directions:

  1. Preheat the oven to 400 F. Chop the mushroom stems into small pieces and dice the garlic. In a pan over medium heat, add the butter, mushroom stems, garlic, and beyond sausage. Cook until the stems have given off most of their water, the garlic is fragrant, and the sausage is browned and in small pieces. Set aside to cool.
  2. In a large bowl, combine the softened cream cheese with the thyme and sage (chopped). Once combined, add the cooled sausage mixture and incorporate thoroughly. Add the parm and keep mixing until it’s homologous. Taste for seasoning.
  3. Stuff one portobello cap with one half of the sausage and cheese mixture. Place on a baking sheet. Add one half of the breadcrumbs to the top of the stuffed shroomy. Bake for 20 minutes.
  4. After 20 minutes, broil the mushroom to get the breadcrumbs nice and browned. Keep an eye on it so it doesn’t burn. It is normal to see a bunch of liquid in the pan, since the port will be giving off water as it cooks.
  5. Once the breadcrumbs are all toasty, pull out of the oven and let rest for about 2 minutes before serving. Serve with a yummy salad and rosemary garlic potatoes.

Couldn’t be more simple to pull off. I hope you guys give this one a try!

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