Stuffed Portobello
Who said that meatless dinner has to be boring? It melted in my mouth and I felt so good afterwards!
I didn't feel bloated or heavy.

For the stuffing
2 cups button mushrooms stem removed
2 cups baby portobello mushrooms stem removed
1 shallot
6 garlic cloves
5 stems of thyme
2T parsley
2T butter
1T olive oil
Salt and pepper
Small container of ricotta cheese
1/4 cup Parmesan cheese
3 drops basil vitality oil

In food processor add mushrooms, shallot, garlic, thyme, parsley. Pulse until semi smooth. In large pan add butter and oil, cook the mushroom mix on medium until all the liquid has rendered out. Let cool and mix with ricotta basil oil, and Parmesan.

Portobello mushrooms 
5 or 7 Portobello mushrooms depending on the size. Scope the ribs out with a spoon
Olive oil
Salt and pepper
Recipe for mushroom stuffing mix

Preheat oven to 400
Rub mushrooms with oil, salt and pepper. Place on baking sheet, pack the stuffing mix on top of the mushrooms and bake for 15 to 20 min.

Mix in grains like farro or einkorn berries to the stuffing mix, before you stuff the Portobello. Einkorn berries are vey filling and you won't feel hungry for awhile.

Top the cooked mushrooms with chimichurri, or balsamic reduction for added pop!

Do you want recipes delivered into your inbox? Sign up here. 
Let's be friends on Instagram


Leave a Comment