Elements for a Healthier Life
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My man loves to cook and experiment with flavors in his creations. The tell-tale sound of the nightly news and chopping signals he's up to something in the kitchen! Knowing I love portobello mushrooms, artichokes and black olives, he created Stuffed Portobello Caps, my new favorite dish! It has a distinct Mediterranean flavor, especially if you add the feta cheese (yes, please!).

Stuffed Portobello Caps

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You'll find this dish to be a filling main course or great side dish with fish or chicken. This is a vegetarian dish; vegan if you leave out the feta cheese.
Course Mealtime
Keyword artichoke, portobello mushrooms
Cook Time 20 minutes
Servings 2
Calories 195.08
Author Tae Lynne


  • 4 large portobello mushroom caps hollowed out
  • 1/2 yellow pepper diced
  • 1/2 cup grape tomatoes quartered
  • 1/4 can sliced black olives
  • 1/4 can quartered artichoke hearts sliced
  • Chopped mushrooms using the fill from the caps if you hollowed them out, otherwise, 1/2 cup chopped mushrooms
  • 1/2 medium sweet onion diced
  • 3-4 garlic cloves sliced
  • 2 tbsp. fresh parsley chopped
  • 1/3 cup feta cheese crumbles *optional
  • olive oil
  • vegetable seasoning to taste


  • Combine all above ingredients in a bowl. Drizzle olive oil over top. Season with salt and pepper, or your favorite vegetable seasoning. Stir to combine well. Scoop mixture into mushroom caps.
  • Place on baking sheet and bake at 375 degrees for approximately 20 minutes. Serves 2 (2 caps each as an entree) or 4 (1 cap as a side).


This recipe appeared in the May 2016 issue of Elements For A Healthier Life Magazine.
Photograph and recipe by Tae Lynne © All rights reserved.

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