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SideChef
Recipes
Beans & Legumes
Sun-Dried Tomato and Basil Stuffed Portobello Mushroom

12 INGREDIENTS • 4 STEPS • 30MINS

Sun-Dried Tomato and Basil Stuffed Portobello Mushroom

Recipe
4.7
3 ratings
Sun-Dried Tomato and Basil Stuffed Portobello Mushroom is the most delicious stuffed mushroom you'll ever eat! Easy, vegan, and a flavor explosion in your mouth!
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Food Galley Gab
Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/
Sun-Dried Tomato and Basil Stuffed Portobello Mushroom is the most delicious stuffed mushroom you'll ever eat! Easy, vegan, and a flavor explosion in your mouth!
30MINS
Total Time
$2.93
Cost Per Serving
Ingredients
Servings
1
us / metric
Large Portobello Mushroom
1
Large Portobello Mushroom
Olive Oil
as needed
Olive Oil
Balsamic Vinegar
to taste
Balsamic Vinegar
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Dried Oregano
to taste
Dried Oregano
Fresh Basil Leaf
4
Fresh Basil Leaves, diced
Sun-Dried Tomatoes in Olive Oil
4 Tbsp
Sun-Dried Tomatoes in Olive Oil
Tofu
7 oz
Tofu, cubed
Kalamata Olives
3 Tbsp
Kalamata Olives, roughly chopped
Spinach Leaves
2 cups
Spinach Leaves
Canned White Beans
4 Tbsp
Canned White Beans, cooked
Nutrition Per Serving
VIEW ALL
Calories
571
Fat
25.9 g
Protein
36.8 g
Carbs
48.7 g
Love This Recipe?
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Sun-Dried Tomato and Basil Stuffed Portobello Mushroom
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Food Galley Gab
Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Brush the Large Portobello Mushroom (1) with Olive Oil (as needed) and Balsamic Vinegar (to taste). Add the Salt (to taste) and Ground Black Pepper (to taste) and brush over the mushroom again.
step 2 Brush the Large Portobello Mushroom (1) with Olive Oil (as needed) and Balsamic Vinegar (to taste). Add the Salt (to taste) and Ground Black Pepper (to taste) and brush over the mushroom again.
step 3
Wilt the Spinach Leaves (2 cups) and place on mushroom. Add Canned White Beans (4 Tbsp), Kalamata Olives (3 Tbsp), and Dried Oregano (to taste). Add Tofu (7 oz), chopped Fresh Basil Leaves (4), Sun-Dried Tomatoes in Olive Oil (4 Tbsp).
step 3 Wilt the Spinach Leaves (2 cups) and place on mushroom. Add Canned White Beans (4 Tbsp), Kalamata Olives (3 Tbsp), and Dried Oregano (to taste). Add Tofu (7 oz), chopped Fresh Basil Leaves (4), Sun-Dried Tomatoes in Olive Oil (4 Tbsp).
step 4
Wrap the portobello (completely covered) in tinfoil and place in oven for approximately 20 minutes. Serve and enjoy!
step 4 Wrap the portobello (completely covered) in tinfoil and place in oven for approximately 20 minutes. Serve and enjoy!
Tags
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Beans & Legumes
Appetizers
Dairy-Free
American
Budget-Friendly
Gluten-Free
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Greek
Vegetarian
Quick & Easy
Tofu & Tempeh
Side Dish
Vegetables
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