Recipes > Dinner

Vegetarian Stuffed Portobello Mushrooms

Prep Time

15 minutes

Cook Time

25 minutes

Servings

8-10 people

“In the summer, we grill. Like almost everyday. These Portobello mushroom caps are perfect on the grill; absolutely delicious! I recently tried Tony’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 flavorful all-purpose blend is the perfect seasoning for these Vegetarian Stuffed Portobello Mushrooms,” said Hip Foodie Mom.

Vegetarian Stuffed Portobello Mushrooms

Shop Tony's Flavors In This Recipe

Ingredients

  • 9-10 Portobello Mushroom Caps, with Stem and Insides Scraped Out; but Don’t Discard

  • 1 Tablespoon Extra-Virgin Olive Oil

  • 1/2 Onion, Finely Chopped

  • 2 Cloves Garlic, Minced

  • 1/2 Cup Zucchini, Shredded and Chopped

  • 1/2 Cup Red Bell Pepper, Finely Chopped

  • 1 Bunch Kale, Chopped

  • Tony’s No Salt Seasoning Blend, to Taste

  • 2-3 Cups Cooked Farro

  • Fresh Parsley, Finely Chopped

  • Chimichurri Sauce, Optional

  • 1 Cup Firmly Packed Fresh Flat-Leaf Parsley, Trimmed with the Stems Cut Off

  • 1/2 Cup Fresh Cilantro

  • 2 Cloves Garlic

  • 1 Tablespoon Fresh Oregano Leaves

  • 1/2 Cup Good Quality Olive Oil, More if Needed

  • 2 Tablespoons Red Wine Vinegar

  • Tony’s No Salt Seasoning Blend, to Taste

  • Freshly Ground Black Pepper

  • 1/2 Teaspoon Red Pepper Flake Soaked Farro

  • Fresh Parsley, Finely Chopped

  • Chimichurri Sauce, Optional

  • Clear

Directions

Making the Stuffed Mushrooms:

  1. Preheat oven to 375°F.
  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’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 the garlic, zucchini, red bell pepper and the chopped mushroom stems and sauté for about 4-5 minutes.
  4. Add the chopped kale and season generously with Tony’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 with the farro and vegetable mixture and bake for about 20-25 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 homemade chimichurri sauce, if desired.

Making 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’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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