0 from 6 votes
Get the Recipe Vegetarian Herb Stuffed Portobello Mushrooms
Vegetarian Stuffed Portobello Mushrooms are loaded with your favorite herb-infused stuffing, extra kale, and an indulgent dose of gruyere cheese. They're hearty and full of texture, making them a perfect dinner option!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 servings
Calories: 550 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4 4 large portobello mushroom caps gills and stems removed
- 6 6 Tablespoons unsalted butter
- 1 1 cup yellow onion finely diced
- ¾ ¾ cup celery small dice
- 2 2 garlic cloves minced
- ¾ ¾ teaspoon fine sea salt more to taste
- ¾ ¾ teaspoon freshly ground black pepper
- 1 1 cup tightly packed kale chopped
- ½ ½ Tablespoon fresh sage finely chopped
- ½ ½ Tablespoon fresh thyme chopped
- 4 4 cups Italian Bread or Sourdough dried and cubed
- 6 6 ounces Gruyere cheese* shredded, divided
- 1 1 egg whisked
- ¾ ¾ cup vegetable stock up to 1 cup
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with oven-safe cooling racks to prevent soggy mushroom bottoms. Make sure you wipe your mushrooms clean and remove the stems and gills.
- Place the mushrooms on the rack, top-side down, and sprinkle with salt. Bake for 10 minutes, then pour out the excess liquid and set the mushrooms aside.
- Meanwhile, make sure your bread is dried out and torn or cut into cubes. Place into a large mixing bowl.
- Heat a large skillet over medium heat and melt the butter. Add in the onion and celery; cook for 4-5 minutes. Add your salt and pepper - you want to do this in layers to add flavor. Add garlic and cook for an additional 1-2 minutes. Stir in kale and let cook for a minute or so until wilted. Remove from heat and stir in the fresh thyme and sage. Let cool slightly.
- Pour the onion mixture over the bread cubes, along with 1 cup shredded gruyere, and mix together. Add the beaten egg, stirring until combined. Add the vegetable stock, stirring and adding until the mixture is moist but not overly so.
- Place approximately 1 cup of stuffing in each mushroom cap, pressing down gently. Top with remaining shredded cheese. Cover loosely - I like to tent the foil so it doesn't stick to the cheese - and bake for 15 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the edges of the stuffing are crispy.
- Serve immediately, garnishing with fresh herbs as desired. Enjoy!
Cup of Yum
Notes
- Do not rinse your mushrooms - be sure to wipe them clean with a towel.
- Easily double this recipe for a holiday dinner! I originally served it doubled.
- *Look for cheese specifically labeled vegetarian, if needed.
Nutrition Information
Calories
550kcal
(28%)
Carbohydrates
25g
(8%)
Protein
20g
(40%)
Fat
42g
(65%)
Saturated Fat
25g
(125%)
Trans Fat
1g
Cholesterol
133mg
(44%)
Sodium
908mg
(38%)
Potassium
622mg
(18%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
2840IU
(57%)
Vitamin C
24mg
(27%)
Calcium
496mg
(50%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 550
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 25g | 8% |
| Protein | 20g | 40% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 908mg | 38% |
| Potassium | 622mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 2840IU | 57% |
| Vitamin C | 24mg | 27% |
| Calcium | 496mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.