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
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.
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.
Nutrition
Calories: 195.08kcal | Carbohydrates: 17.09g | Protein: 6.76g | Fat: 12.37g | Saturated Fat: 4.69g | Sodium: 455.2mg | Fiber: 3.38g | Sugar: 7g
