Vegetarian Stuffed Portobello Mushrooms

Jan 22, 2019
In the summer, we grill. Like almost everyday. These Portobello mushroom caps are perfect on the grill; absolutely delicious!
I recently tried Tony Chachere's No Salt Seasoning Blend! A lot of you are watching your sodium intake, so when I tried this blend, I knew you would love it too! It allows me to season my foods without salt all the time and adds some nice flavor.
This flavorfull all-purpose blend is the perfect seasoning for these Vegetarian Stuffed Portobello Mushrooms! ~ Alice Choi,
Prep time: 15 minutes   Cooking time: 25 minutes   Serves: 10  


For the Stuffed Mushrooms:
9 or 10 Portobello Mushroom Caps, with Stem and Inside Scraped Out; but Don't Discard
1 Tablespoon Extra-Virgin Olive Oil
1/2 Onion, Finely Chopped
2 Garlic Cloves, Minced
1/2 Cup Zucchini, Shredded and Chopped
1/2 Cup Red Bell Pepper, Finely Chopped
1 Bunch Kale, Chopped
Tony Chachere's No Salt Seasoning Blend, to Taste
2 to 3 Cups Cooked Farro
Fresh Parsley, Finely Chopped
Chimichurri Sauce (Optional)

For the Chimichurri Sauce:
1 Cup Firmly Packed Fresh Flat-Leaf Parsley, Trimmed with the Stems Cut Off
1/2 Cup Fresh Cilantro
2 Garlic Cloves
1 Tablespoon Fresh Oregano Leaves
1/2 Cup Good Quality Olive Oil, More if Needed
2 Tablespoons Red Wine Vinegar
Tony Chachere's No Salt Seasoning Blend, to Taste
Freshly Ground Black Pepper
1/2 Teaspoon Red Pepper Flakes


For the Stuffed Mushrooms:
Preheat oven to 375 degrees.
2. Line a baking sheet with foil or parchment paper. Chop up the stems of the mushrooms and set aside. Lay your Portobello mushroom caps down on the baking sheet, season generously with Tony Chachere's No Salt Seasoning Blend and set aside.
3. Using a large skillet over medium-high heat, add the oil. After a few minutes, add in the chopped onion and sauté for a few minutes until tender. Add in the garlic, zucchini, red bell pepper and the chopped mushroom stems and sauté for about 4 to 5 minutes.
4. Add the chopped kale and season generously with Tony Chachere's No Salt Seasoning Blend. Mix together and continue cooking for a few more minutes. Remove from the heat.
5. Stir in the cooked farro and mix together with the vegetables. Fill the Portobello mushroom caps wtih the farro and vegetable mixture and bake for about 20 to 25 minutes, or until mushrooms are cooked through; baking time may vary depending in size and thickness of your Portobello mushrooms.
6. Garnish with fresh parsley and serve with homemake chimichurri sauce, if desired.

For the Chimichurri Sauce:
1. Combine ingredients from the parsley to the oregano in a food processor. Pulse and process until desired consistency is reached; usually several pulses. Place in a small bowl and set aside.
2. In a separate bowl, mix and combine the olive oil, vinegar, Tony Chachere's No Salt Seasoning Blend, pepper and red pepper flakes. Pour over the parsley mixture and mix together well. Taste and adjust any seasonings as needed.

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