It’s time for something yummy! My Stuffed Portobello Mushrooms recipe is another hit around my house! Who doesn’t love a crispy, golden brown, cheese topped delicacy? I can honestly say I am grateful for these flavorful mushrooms, and I appreciate the farmer/gardener who harvested them. Portobello’s are my favorite! They have a wonderful dark color, and a subtle earthiness which enriches the flavors of the ingredients in this recipe.
The recipe makes about 4 – 6 medium/large mushrooms which is a perfect amount when cooking for two. They make delicious left overs! Of course you can double the recipe if you are feeding a bigger group.
Portobello’s are a surprisingly good source of B vitamins, potassium and zinc. What a good reason to indulge! To add more fiber to these stuff mushrooms I make Coconut Basmati Brown Rice to layer under all of the other toppings.
Now, let’s talk about what these mushrooms are stuffed with. I usually make the rice in advance since it takes about 40mins to complete. The rest of the mixtures includes finely chopped broccoli, spinach, frozen corn, shallots, ground pork and a handful of spices. Then I top it off with a sprinkle of freshly grated mozzarella cheese, which is when the magic happens! Just writing this is making me hungry!!
A few tips: I like to use fresh, organic meats whenever possible. You can use any ground meat you wish with these mushrooms. I used to stick with ground turkey or ground beef, until I stumbled upon an organic ground pork awhile back I just love. Make it your own!
When chopping the broccoli I use just the florets. It’s easier to get them finely chopped that way.
Be patient when baking these. I know they will tempt you with their amazing aroma, but you don’t want an under cooked mushroom! Also, let them broil for about 5mins, after the mushroom is fully cooked, to get the golden brown cheese.
As for my Attitude of Gratitude today (day 10) I am sharing one of my favorite recipes with all of you! I hope you enjoy my Stuffed Portobello Mushrooms!
Be grateful for good, nutritious food! Take care of the world around you! ❤
Also check out my yoga pose for the day on the bluberrypancakesforever Instagram page.
Stuffed Portobello Mushrooms Makes: 4-6 Med/Lrg Mushrooms Prep time (including rice): 55mins Total time: about 1hr 15mins
This recipe is easy it just takes time and patients, and it will impress your friends and family!
- 4-6 med/lrg portobello mushrooms*
- 1lb ground pork* (or other ground meat)
- 1/2 cup frozen corn*
- 1/2 cup chopped broccoli*
- 1/4 cup chopped spinach*
- 2tsp salt
- 1tsp pepper
- 2tsp cumin*
- 2tsp onion powder*
- 2tsp turmeric*
- 2tsp paprika*
- 2tbs olive oil*
- 1 diced shallot*
- 1 cup grated mozzarella cheese
Coconut Basmati Brown Rice
- 1 cup cooked basmati brown rice according to directions*
- 1 cup canned coconut milk*
- 3/4 cup chicken broth*
- salt to taste
Coconut Basmati Brown Rice
- Cook 1 cup of rice according to package directions.
- Once rice is cooked add coconut milk (shake can before adding), chicken broth and salt. Bring to a boil then cover and simmer until liquid evaporates and rice is creamy.
- Heat oven 350°
- line a cookie sheet with parchment paper or foil.
- Wash portobello mushrooms and pat dry. Lightly rub the mushrooms with coconut oil, and place (top down) on cookie sheet.
- Heat 1tbs of olive oil in a large skillet on med heat.
- Once heated brown ground pork with 1tsp salt, 1tsp cumin, 1tsp onion powder, 1tsp turmeric, and 1tsp paprika.
- Meanwhile in a small bowl combine 1tbs olive oil, 1tsp salt, 1tsp pepper, 1tsp cumin, 1tsp onion powder, 1tsp turmeric, 1tsp paprika, diced shallot, corn, broccoli and spinach.
- Once meat is cooked add to the spice and veggie mixture. Mix until well combined.
- Assemble the mushrooms: First, scoop rice out with ice cream scoop (you might need a few scoops) and spread onto mushroom. Then layer meat mixture on top of rice. Top it off with grated mozzarella cheese.
- Bake for 20mins, until the mushroom becomes tender.
- Once mushroom is tender turn the broiler on and broil until cheese is golden brown (careful not to burn the cheese).
- Let cool about 5mins & serve!