Brussels Sprout Brazil Nut Stuffed Portobello Mushrooms

by Edward Daniel

Brussels Sprout Brazil Nut Stuffed Portobello Mushrooms
Prep time
Cook time
Total time
Under normal circumstances, I would discard Brussels sprouts – but having experimented with them I found a way to make them more palatable. The nuts added to the Brussels sprouts add texture and depth and the garlic, lime and cinnamon add to the flavour. Dish served up….
Recipe type: Main
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Serves: 4
  • 4 large Portobello mushrooms
  • 2 shallots chopped
  • 2tbs extra virgin coconut oil
  • 2 cloves of garlic
  • 200g Brussels sprouts
  • Few sprigs of parsley
  • 50g Brazil nuts
  • ½ lime, juice
  • ¼ cinnamon stick, chopped finely
  • Salt and pepper to taste
  • Extra virgin olive oil for drizzling
  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Cut the stem off of the mushrooms. Leave the bulbs and the flesh to one side.
  3. Sauté the shallot with the garlic in coconut oil until the shallots turn translucent.
  4. Chop the Brussels sprouts and parsley. (I use a chopper for these herbs). Add to the shallot mixture with the stem of the mushroom and cook for about 3 to 4 minutes. Set to one side.
  5. Add the Brazil nuts and lime to the mixture and season to taste.
  6. Use a tablespoon to scoop Brussels sprout mixture into the bulbs.
  7. Drizzle over the olive oil. Sprinkle on the cinnamon.
  8. Cook in the oven for about 20 minutes until the mushrooms soften.
  9. Serve warm.
Nutritional Analysis
Good points
• Low in sugar
• Very high in selenium
• Very high in vitamin C
Bad points
• High in saturated fat
Nutrition Information
Serving size: 186g Calories: 382 Fat: 30.8g Saturated fat: 12.2g Carbohydrates: 10.8g Sugar: 2.6g Sodium: 662mg Fiber: 3.4g Protein: 18.8g Cholesterol: 74mg




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