Stuffed Portobello Mushroom

We love portobellos! They are packed with essential amino acids and provide a nice hearty texture that many vegetarian dishes lack.

Time: 30 minutes

Serves: 4


  • 4 Large Portobello mushrooms
  • 2 Tbsp cold pressed olive oil
  • 1 med onion, diced small
  • 1 celery stalk, diced small
  • 2 cloves garlic, minced
  • 3 kale leaves, de stemmed & sliced into tiny slivers
  • 1/4 c of fresh basil and tarragon
  • 1/4 c sundried tomatoes (soaked and rehydrated), diced
  • 3 oz parmesan cheese
  • 3 oz goat cheese


  1. Preheat oven to 350f.
  2. Place mushrooms stem side up on baking sheet & drizzle w olive oil. Roast for 10m or until they soften.
  3. While mushrooms roast, heat 2 Tbsp olive oil in fry pan on low/med. Cook onions, celery until they soften.
  4. Add tomatoes & garlic and sauté 5 minutes, stirring often. Add slivered kale and toss until it softens. remove from heat & allow to cool.
  5. Once cooled, add parmesan cheese to mixture and stuff portobellos. Top with goat cheese and pop back into the oven and cook until cheese melts or browns.
  6. Serve with superfood green salad.

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