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  • Andy

Stuffed Portobellos

Updated: Apr 27, 2020

Well I have been told I need to have more Veggies in our Diet, well already eat a lot of veggies and fruits, so it came as a bit of a surprise being told by our Doctors to eat more, but anyway.

We do like our veggies, this is a recipe I came up for a dinner party we had were a few of our guests were vegan, so for them, I switched out the stocks and only placed the cheese on a few of the mushrooms. This is also great if with some ground meats, just saute the meat with the onions.


6 Large Portobello caps

1 1/2 cups artichoke hearts, diced

1 cup of fresh unseasoned bread crumbs

1 large yellow onion, diced

1 pound fresh spinach

1/2 cup of chicken stock

1/4 cup of Parmigiano cheese

6 springs of fresh thyme, remove leaves from stems

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper


Preheat oven to 375 degrees

In a large skillet over medium-high heat place portobello caps with a drizzle of olive oil and salt and pepper to taste. Cook caps about 3 minutes on each side, next add the vinegar, let coat each side of the caps. Once the vinegar has cooked off and coated caps, remove caps from skillet and place on a parchment-lined cookie sheet.

Place Bread crumbs in chicken stock and set aside.

In the same skillet add the remaining oil, onions, and garlic and saute until tender: about 3 minutes. Next, add the spinach, once it has wilted add the artichokes and stir. Season with salt, pepper, and thyme, Drain bread crumbs and add the crumbs to the skillet to warm.

Remove skillet from heat.

Stuff each cap with filling and sprinkle with cheese: bake in the oven for 5 minutes.

Remove from oven and serve.

If you want a complete veggie meal to switch out chicken stock to veggie stock.

Enjoy cooking

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