Stuffed Portobella Mushrooms

This is one of my favorite cooked meals..although when I prepared it this evening, I left the veggies pretty crunchy and the mushroom was still pretty firm. I usually make this with  spinach, but I didn't have any available, so I used kale leaves and some bok choy leaves instead. It came out great. Coupled with some jasmine rice cooked in mushroom broth, this was a very pleasing meal.


10 oz. fresh spinach, leaves, rinsed and chopped (or kale, collard, etc)
2 Tbsp olive oil
1/2 cup scallions, chopped
1- 2 cloves, garlic, crushed
1 cup ripe tomato, chopped
1/4 cup oil packed sun-dried tomatoes - diced
1/2 cup fresh parsley or basil - chopped
4 large portobella mushrooms
1/4 cup brown rice crumbs or Japanese panko (season with a bit of onion powder, parsley, oregano, basil)
1 zucchini, chopped
1 stalk celery, finely chopped
1/2 cup baby bella mushrooms, chopped
1/2 green bell pepper, chopped
(optional: eggplant, onion, kale, collard, red pepper, yellow pepper, string beans, etc)

In saucepan, heat 2 Tbsp olive oil
Add scallions and cook until golden. Add garlic and chopped tomatoes, celery, green pepper, eggplant, zucchini. Cook until tender. Add half of the seasoned brown rice crumbs (or panko). Add spinach and remaining veggies, salt, pepper and chopped basil. Mix well and let cook a few minutes. Remove from heat and set aside.

Remove stems from mushrooms and scrape out black gills on the underside of mushroom caps with a spoon.

Brush or spray tops of mushrooms with oil and season with salt and pepper.

Grill caps for about 5 minutes. Remove, and flip over, cap side down.

Spoon the filling into each mushroom generously (it shrinks). Spread evenly to the edges and then sprinkle with Parmesan cheese or nutritional yeast (optional). 

Salt and pepper to taste.

Bake at 350 degrees for about 8-10 minutes.

Serve warm with spiralized zucchini or rice cooked in mushroom broth.

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