Stuffed Portobello Caps

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

Print Recipe

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 mins

Servings 2

Calories 195.08

Author Tae Lynne

Ingredients

• 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

Instructions

• 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).

Notes

This recipe appeared in the May 2016 issue of Elements For A Healthier Life Magazine.

Photograph and recipe by Tae Lynne © All rights reserved.