Vegetarian Recipes | Baked Portobello Mushrooms Recipe
Recipe type: Easy And Best Recipes
You either like or you don’t like baked Portobello mushrooms. It is just one of those foods that you can’t force yourself to eat if you don’t have a taste for it. Kind of reminds me of people who like chopped liver. I can’t stand the stuff by others just fall all over themselves to get a taste of it on a cracker. Go figure! Everyone has a different taste for what they think is good. Before we get started with the recipe let me warn you that this is not a baked Portobello Mushrooms with cheese dish. But I’m sure you’ll survive. After all this is one heck of a good vegetarian recipe.
How To Make Baked Portobello Mushrooms
Ingredients
- 4 large Portobello mushrooms
- 7 oz canned red kidney beans, drained and rinsed
- 4 scallions, chopped
- 1 fresh red jalapeno chile, seeded and finely chopped
- 1 tablespoon finely grated lemon rind
- 1 tablespoon chopped fresh flat leaf parsley, plus extra sprigs to garnish
- salad and pepper
- 3 oz zucchini, coarsely grated
- 3 oz carrots, coarsely grated
- scant 1/2 cup pine nuts, toasted
- 1/4 cup raisins
- 1 1/4 cups vegetable stock
Ingredients For The Sauce
- 2/3 cup strained plain yogurt
- 1 tablespoon chopped fresh parsley, plus extra to garnish
- 1 tablespoon grated lemon rind
- salt & pepper
Directions For The Baked Portobello Mushrooms Recipe
- Preheat the oven to 350F. Peel the mushrooms and carefully remove the stalks. Trim and rinse the stalks
- Put the beans, mushroom stalks, scallions, chile, lemon rind, parsley, and salt & pepper to taste into a food processor and process for 2 minutes.
- Scrape the mixture into a bowl and add the zucchini, carrots, pine nuts, and raisins. Mix well and use to stuff the mushroom cups.
- Arrange the stuffed mushrooms in an ovenproof dish, pour around the stock, and cover with foil. Bake in the preheated oven for 30 minutes, removing the foil for the last 10 minutes of the cooking time.
- Meanwhile, to make the sauce, blend all the ingredients together in a small serving dish.
- Serve the mushrooms hot with sauce, garnished with parsley sprigs.
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