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overhead of stuffed portobello mushroom on white plate with fork and knife next to a glass of white wine

Vegetarian Herb Stuffed Portobello Mushrooms


Description

Large mushroom caps are filled with a savory herb stuffing, kale, and a delicious dose of gruyere cheese! Excellent for a vegetarian Thanksgiving main (or side!) or an anytime weekday meal!

 


Scale

Ingredients

  • 4 large portobello mushroom caps, gills and stems removed
  • 6 TBSP unsalted butter
  • 1 cup yellow onion, chopped
  • 3/4 cup celery, chopped
  • 2 garlic cloves, minced
  • 3/41 tsp salt (more to taste)
  • 3/4 tsp freshly ground black pepper (to taste)
  • 1 cup tightly packed kale, chopped
  • 3/4 TBSP fresh thyme, finely chopped
  • 3/4 TBSP fresh sage, finely chopped
  • 4 cups Italian Bread (1/2 loaf), dried and cubed
  • 6 oz. gruyere cheese, freshly shredded, divided
  • 1 egg, beaten
  • 3/41 cup vegetable stock

Instructions

  1. Preheat oven to 400°F. Line a baking sheet* with oven-safe racks* to prevent soggy mushroom bottoms. Make sure you wipe your mushrooms clean and remove the stems and gills. Place the mushrooms on the rack, top down, and sprinkle with salt. Bake for 10 minutes. Pour out the excess liquid and set aside.
  2. Meanwhile, make sure your bread is dried out and torn or cut into cubes. Place into a large mixing bowl. Heat a large skillet over medium heat and melt the butter. Add in the onion and celery; cook for 3-4 minutes. Add your salt and pepper – you want to do this in layers to add flavor. Add garlic and cook for an additional 1-2 minutes. Stir in kale and let cook for a minute or so until wilted. Remove from heat and stir in the fresh thyme and sage. Let cool slightly.
  3. Pour the onion mixture over the bread cubes, along with 1 cup shredded gruyere, and mix together. Add the beaten egg, stirring until combined. Add the vegetable stock, stirring and adding until the mixture is moist but not overly so.
  4. Place approximately 1 cup of stuffing in each mushroom cap, pressing down gently. Top with remaining shredded cheese. Cover loosely – I like to tent the foil so it doesn’t stick to the cheese – and bake for 15 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the edges of the stuffing are crispy.

Notes

Do not rinse your mushrooms – be sure to wipe them clean with a towel.

Easily double this reicpe for a holiday dinner! I originally served it doubled – it’s great and makes a ton!

  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Keywords: vegetarian, thanksgiving, easy, meatless

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