Three mushroom-stuffed recipes filled with savory ingredients that are a cinch to make. Whip up these stuffed portobello mushrooms as quick, on-the-go lunches or fancy (but easy) appetizers!

Portobello mushrooms are one piece of produce that nature intended to be piled with yummy fillings. Removing the gills and stem allows for plenty of space to add whatever your heart desires.

Stuffed portobello mushrooms also pair with just about any savory ingredient for a satisfying recipe. Portobellos are a terrific source of vitamin D and trace minerals. From Italian- to Mexican-inspired to a veggie breakfast option, you are sure to find your go-to mushroom recipe below.

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Tortilla-Less Portobello Tacos

Swap tortillas with portobello caps stuffed with cumin-spiced grass-fed beef and fresh pico de gallo. Grass-fed beef is chock full of CLA and Omega-3’s touted for reducing the risk of heart disease and improving cardiovascular health. Add heat and extra flavor to these stuffed portobello mushrooms with minced jalapeño and a dollop of Paleo sour cream.

Jennafer Ashley

Tortilla-Less Portobello Tacos

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Total time:20 mins

Cook Time:15 mins 15 minutes

Prep Time: 5 mins 5 minutes

Tortilla-Less Portobello Tacos

Recipe by: Jennafer Ashley

Swap tortillas with portobello caps stuffed with cumin-spiced grass-fed beef and fresh pico de gallo.

Tools

• Baking sheet
• Parchment paper
• Skillet

Ingredients

• 1 portobello mushroom cap, stem and gills removed
• 4 oz ground beef
• 1 t cumin
• 1/4 t sea salt
• 2 T red onion, chopped
• 2 T tomato, chopped
• 1 t cilantro, chopped
• 1 t extra virgin olive oil

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Rub the mushroom with extra virgin olive oil and place it on the baking sheet. Bake for 7 minutes.
• Brown the ground beef in a skillet over medium heat. Stir in cumin and sea salt to coat. Fill the mushroom with the ground beef and top with red onion, tomato and cilantro.

Dairy-Free Portobello Caprese

To make this dairy-free ‘mozzarella’, you’ll be using cashews and grass-fed gelatin. This simple cheese alternative can be grated, sliced or piled onto your favorite dishes (pizza, tacos, etc) to achieve creamy cheesy flavor. You’ll get the amino acid-rich collagen found in gelatin without any of the artificial hormones and antibiotics found in store-bought dairy products. These amino acids are known to heal gut ailments while boosting collagen production. Once the cheese is set, grate and pile onto the mushroom cap followed by tomato slices and chopped basil.

Jennafer Ashley

Dairy-Free Portobello Caprese

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Total time:15 mins

Cook Time:10 mins 10 minutes

Prep Time: 5 mins 5 minutes

Dairy-Free Portobello Caprese

Recipe by: Jennafer Ashley

Homemade mozzarella, tomato slices and chopped basil are piled into a mushroom cap for a fresh take on a Caprese salad.

Tools

• Baking sheet
• Parchment paper

Ingredients

• 1 large portobello mushroom cap, stem and gills removed
• 1/3 cup grated Paleo Mozzarella
• 2-3 tomato slices
• 2 large basil leaves, chopped

Instructions

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Rub the mushroom with extra virgin olive oil and place it on the baking sheet. Top it with Paleo cheese and tomato slices. Bake for 8-10 minutes. Garnish with fresh basil.

‘Let’s Brunch’ Stuffed Portobello Mushrooms

Jazz up ordinary eggs by serving them inside a mushroom cap, topped with asparagus and drizzled with Paleo pesto. This garden-fresh breakfast is a must for meal prep and can be made in large batches in advance, then heated as needed. The pesto adds herb goodness with fresh basil and pine nuts. Enjoy these stuffed portobello mushrooms as a meal first thing in the morning or as a lean post-workout snack.

Jennafer Ashley

‘Let’s Brunch’ Portobellos

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Total time:15 mins

Cook Time:10 mins 10 minutes

Prep Time: 5 mins 5 minutes

‘Let’s Brunch’ Portobellos

Recipe by: Jennafer Ashley

Jazz up ordinary eggs by serving them inside a mushroom cap topped with asparagus and drizzled with Paleo pesto.

Tools

• Baking sheet
• Parchment paper
• Skillet

Ingredients

• 1 portobello mushroom cap, stem and gills removed
• 1 pasture-raised egg, beaten
• 1 T Paleo pesto
• 2-3 asparagus spears
• 1 t extra virgin olive oil

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Rub the mushroom with extra virgin olive oil and place it on the baking sheet. Bake for 5 minutes.
• While the mushroom bakes, scramble the egg in a skillet until just cooked. Fill the mushroom with the egg and arrange the asparagus spears on top. Place back into the oven for 5 minutes. Drizzle with the pesto before serving.

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