Are you looking to add some meat-free meals to your regular cooking repertoire? These stuffed portobello mushrooms are loaded with nutritious and flavourful ingredients.
If anyone has led you to believe that meat-free meals can’t be as filling and flavourful as their animal-based counterparts, you’re about to prove them wrong. These creamy stuffed portobello mushrooms make for an excellent light, stand-alone meal, or pair them with grains and a vegetable side for a heartier course.
Creamy stuffed portobello mushrooms
Serving size 4
- 4 large portobello mushrooms
- 1 tablespoon olive oil, divided
- 1/2 a cooking onion, diced
- 1-1/4 cups packed shredded kale
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1 ripe avocado
- 1/4 cup goat cheese
- 4 sun-dried tomatoes, finely chopped
- Preheat the oven to 350 degrees F.
- Wash the mushrooms well, and then gently pull out the stems. Take your time with this, because it’s very hard to stuff a broken mushroom. If a stem really doesn’t want to come out, cut it close to its base rather than force it. Rub the mushrooms in 1/2 a tablespoon of oil. Place them top side down on a baking tray in the oven for 12–13 minutes.
- While the mushrooms cook, heat the remaining olive oil in a small frying pan over medium-low heat. Add the onions, and cook for 6–8 minutes, stirring regularly until the onions are tender.
- Add in the kale, water, garlic and salt. Continue cooking for 3–4 minutes or until the kale has wilted completely.
- By this time the mushrooms should be done and can be removed from the oven to cool slightly. Pour out the water that has pooled in the centres.
- Place the onion-kale mixture in a food processor with goat cheese and the flesh of the avocado. Blend until thoroughly combined.
- Scoop the avocado mixture into each portobello mushroom. Return them to the oven for 3–4 minutes to warm everything together.
- Remove the stuffed mushrooms from heat, sprinkle with sun-dried tomatoes, and serve.