Basic Stuffed Portobello Mushrooms
These vegan stuffed Portobello mushrooms are packed with a fragrant garlic, herb and bell pepper filling, then baked until tender. A simple, wholesome side dish that comes together in about 40 minutes.
Ingredients
- 12 Portobello mushrooms large, stems removed and chopped
- 1 red bell pepper sliced
- 1 onion chopped
- 1 bunch dill
- 1 bunch parsley
- 6 cloves garlic mashed
- ½ tsp ground coriander
- 2 tsps thyme
- 2 Tbsps olive oil for lacto-vegetarians, you can use some butter
- ground pepper to taste
- salt to taste
Instructions
- Heat the oil (or butter) in a saucepan.
- Add the chopped mushroom stems, mashed garlic, chopped onion, ground pepper, salt, coriander and thyme. Sauté for 5 minutes.
- Remove from the heat and stir in the chopped dill and parsley.
- Preheat the oven to 375°F.
- Place the mushroom caps on an oven tray.
- Add about 1 to 1 1/2 tablespoons of stuffing per mushroom.
- Garnish with red bell pepper slices.
- Cover the tray with aluminum foil.
- Bake for about 30 minutes.
Notes
Add the dill and parsley off the heat to keep them fresh and vibrantly green. Serve warm as a side dish or a light main.