Vegetarian Stuffed Portobello Mushrooms
Vegetarian stuffed Portobello mushrooms is a simple but fancy dish made with staple ingredients. It's very flavorful and so easy to make!
Servings: 2 people
Calories: 347kcal
Cost: $6
Ingredients
- 2 large portobello mushrooms
- 1 tablespoon olive oil
- 2.5 oz grape tomatoes (about 6 units / 70 grams)
- 2 oz cream cheese, softened (4 tablespoons / 60 grams)
- 2 oz cooked chickpeas (¼ cup / 60 grams)
- 2 oz artichoke quarters (4 quarters / 60 grams)
- 1.2 oz shredded parmesan cheese (⅓ cup / 35 grams) + more to sprinkle on top
- 1 oz black olives (about 8 small / 30 grams)
- ¼ cup cilantro + more to garnish
- 1 tablespoon dried onion flakes
- salt and pepper to taste
Instructions
- Clean the mushrooms by giving them a quick rinse and patting them dry. Pull the stems out with your hands and scrape the gills with a spoon. Brush olive oil inside the cap, leaving some oil to add to the pan later on. Sprinkle some salt and pepper and set them aside.
- Now, prepare the ingredients: Mash the chickpeas with a fork, cut grape tomatoes in half, and chop artichoke quarters, olives, and cilantro into small pieces. Mix all the stuffing ingredients in a bowl (cream cheese, chickpeas, tomatoes, artichokes, olives, cheese, onion flakes, cilantro, salt, and pepper to taste).
- Fill the Portobello mushrooms with the filling.
- In a big skillet, add the remaining olive oil. Cook the mushrooms over medium-low heat, with the lid on and a little water (about 2 tablespoons), until the mushrooms are cooked, and the cheese is melted (7-8 minutes). Add more water (1-2 tablespoons at a time) as the skillet starts to get dry.
- Once done, remove them with a spatula to a serving plate. Enjoy them while still hot.
Notes
Don't overcook the mushrooms, as this can cause them to collapse.
Nutrition
Calories: 347kcal | Carbohydrates: 19g | Protein: 18.4g | Fat: 23.4g | Saturated Fat: 10.2g | Cholesterol: 42mg | Sodium: 738mg | Fiber: 5.8g | Sugar: 4.7g