The past few weeks, my boyfriend Ray has brought stuffed portabella mushroom caps which he bought from Acme grocery store to have with dinner. We usually split one in a meal along with our proteins, greens and healthy fats.
I decided last week, it has to be an easy recipe and has to cost less, too!
Here is my simple 7 ingredients or less recipe which you can make in less than 25 minutes from start to finish! See the video here or below for real footage of how I make them in my toaster oven!
– 2 portabella mushroom caps, with stem removed or cut down low
– 1 tbsp extra virgin olive oil – easier in a Misto spray bottle
– 4 tbsp grated cheese, mozzarella is best
– 2 tbsp diced tomato (usually 1 slice, diced)
– 1 tbsp chopped parsley
– 4 tbsp or more mixed greens – I like baby kale, chard and spinach mix
– 1-2 tbsp chopped chives of spring onion (optional)
First, cut the stem of the mushroom down to be flush with the rest of the mushroom cap, or remove it completely. Spray with olive oil on both sides (on the top of cap so it does not stick to the foil) and smear it around the cap.
Chop the tomato (optional), parsley, chives or spring onion and greens and layer them one at a time on top of the upside down mushroom cap. Add the shredded cheese on top liberally. If vegan, you can omit this ingredient or use a dairy alternative cheese.
Place the tray with the loaded mushrooms into the preheated oven. Set the timer for 20-25 minutes and your mushrooms will be ready to eat.
You can also make the mushrooms on a grill – just put the foil onto the heated grill and they will be ready in 25 minutes.
Let me now how they work out for you! Next time you want some stuffed portabella mushroom caps, you can use this recipe and have them ready in 25 minutes or less from start to finish!