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Savory Stuffed Portobello Mushrooms: Eat to Live
Eat to Live Version; low-fat, savory and delicious

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Savory Stuffed Portobello Mushrooms: Eat to Live

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Ingredients

Adjust Servings:
2 large Portobello Mushrooms
8 ounces, diced Baby Bellas or Other Mushrooms of Choice
2 minced Shallots
2 cloves, minced Garlic
1 diced (approximately 1 cup) White Onion
6 chopped Sun-Dried Tomatoes
1 1/2 cup cooked Basmati Brown Rice
1/4 cup Dry White Wine
2 Tablespoons Dijon Mustard
2 Tablespoons Low Sodium Soy Sauce or Tamari
1/4 cup Organic Vegetable Broth
Lemon Dijon Drizzle Sauce
1/4 cup Lemon juice
1/4 cup Dijon Mustard

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Cuisine:

Try a hearty portobello mushroom stuffed with mushrooms, shallots, brown rice, sun-dried tomatoes and some savory fat-free sauce

  • 40 minutes
  • Serves 2
  • Easy

Ingredients

  • Lemon Dijon Drizzle Sauce

Directions

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Are you sweet or savory? I love savory food. Believe it or not, I could care less about sweets. When I was a teenager, I worked at Sydney Bogg Chocolates, a local candy store. I dipped and packed chocolates, made box assortments, and created beautiful chocolate delights. Despite my training, I have little use for chocolate or sweets today. Although I don’t like sweets, I have never met a savory dish I didn’t adore.

I honestly have never met anyone who loves both sweets and savory foods equally. In my experience, you’re either the girl who cries into a box of chocolate after a breakup or the girl who eats her way through a pizza. Either way, “Heartbroken You” ends up fat and sad. As I age, though, emotional eating has taken a backseat to eating healthier and choosing exercise as my emotional outlet. A punching bag or a treadmill is a much better option, works just as well, without the added weight gain.

Portobello mushrooms are the perfect hearty, “meaty” vessel for savory ingredients. Although I usually stuff my mushrooms with potatoes or Panko bread crumbs, Furman’s plan only allows for a small portion of a starch per day. So, I opted for brown rice. The six week plan allows for a once a day starch (a cup of brown rice, or a small potato, for example). Rice is the prefect filler to absorb flavors and mixes will with the other ingredients to create the perfect savory texture.

For the filling, I also used baby bella mushrooms, sun dried tomatoes (not in oil; dehydrated), shallots, and onions. Mushrooms inside mushrooms? Although it may sound silly, chopped up mushrooms take on a different texture perfect for the filling of a large mushroom cap.

 

 

Steps

1
Done

Clean Portobello Mushroom

Carefully remove the stem without breaking mushroom.
Scrape gills from the inside of the mushroom cap.
Rinse and remove any dirt.
Please on paper towels to dry.
Flip over to ensure drying on both sides.

2
Done

Rehydrate Sun-Dried Tomatoes

Boil 1 cup of hot water in the microwave.
Add 6 dried tomatoes (do not use sun-dried tomatoes packed in oil).
Leave for 10 minutes while you begin making the filling.
Drain and dice.

3
Done

Making the filling

Saute shallots, onions and garlic for about 10 minutes or until translucent.
Add vegetables broth is it begins to stick.
Add mushrooms and brown until cooked through.
You can use more of the vegetable broth if necessary.
Add diced sun-dried tomatoes.
Add wine, dijon mustard, and soy sauce.
Add brown rice.
Store to combine.
Add remaining vegetable broth.
Stir.
Remove from heat and let sit until the filling is cool.

4
Done

Stuff mushrooms

Spoon filling into the center of each mushroom.
Pack the filling into the sides of the mushroom.
Fill over the top and pat down using your hand in order to make sure filling is packed in.
*See pictures above.

5
Done

Dijon Lemon Sauce

In a small bowl, whisk dijon mustard and lemon juice.
Use a spoon to drizzle on mushrooms prior to serving.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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