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Stuffed Portobello Mushrooms

Edward Daniel02.2K views

Indulge in the ultimate vegan treat with these stunning stuffed portobello mushrooms. Filled with a delicious mixture of sautéed Brussels sprouts, crunchy Brazil nuts, and a hint of cinnamon, these mushrooms are the perfect addition to any dinner party or special occasion. The vibrant green of the Brussels sprouts and the earthy brown of the mushrooms are a feast for the eyes, while the combination of textures and flavours will delight your taste buds. Whether you're a vegan or just looking for a healthy and delicious option, these stuffed portobello mushrooms are sure to impress. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Stuffed Portobello Mushrooms with Brussels sprouts, Brazil nuts, shallots, garlic, zesty lime and warming cinnamon.

Gazump all those knots. And, give into your cravings.

This dish will eradicate any beliefs that vegan food can’t be super scrumptious and nutritious.

When to make:

Make this:

  • When you’re hosting a dinner party and want to impress your guests with a show-stopping starter
  • When you’re craving a quick, nutritious snack to fuel your zen lifestyle
  • When the allure of portobello mushrooms at your local market is too great to resist
What inspired me:

I was inspired to create this recipe when I wanted to elevate my portobello mushrooms with vibrant colours and bold flavours. The combination of emerald green Brussels sprouts, rich brown mushrooms, and pops of freshness from the parsley was too enticing to resist.

Recipe Highlights.
  • Vegan and paleo-friendly, perfect for a guilt-free indulgence
  • Quick and easy to prepare, ideal for a busy lifestyle
  • Features a delightful combination of textures and flavours
  • Perfect for a satisfying snack or a decadent dinner party starter
What equipment to use:

For this recipe, I suggest:

Oven

Chopper

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Stuffed Portobello Mushrooms

#
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

  1. Pre-heat oven to gas mark 180 degrees Celsius or if a convention oven to 160 degrees Celsius.
  2. Cut the stem off of the mushrooms. Baste the underside of the bulbs with olive oil and leave 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 hands 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.

 

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