My man loves to cook and experiment with flavors in his creations. The telltale sound of the nightly news and chopping signals he’s up to something in the kitchen! Knowing I love portobello mushrooms, artichokes and black olives, he created Stuffed Portobello Caps, my new favorite dish! It has a distinctly Mediterranean flavor, especially if you add the feta cheese (yes, please!).

Stuffed Portobello Caps

Tae Lynne

You'll find this dish to be a filling main course or a great side dish with fish or chicken.This is a vegetarian dish; vegan if you leave out the feta cheese.

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Cook Time 20

Course Mealtime

Servings

Calories 195.08 kcal

Ingredients

4 large portobello mushroom caps hollowed out
1/2 yellow pepper diced
1/2 cup grape tomatoes quartered
1/4 can sliced black olives
1/4 can quartered artichoke hearts sliced
Chopped mushrooms using the fill from the caps if you hollowed them out, otherwise, 1/2 cup chopped mushrooms
1/2 medium sweet onion diced
3-4 garlic cloves sliced
2 tbsp. fresh parsley chopped
1/3 cup feta cheese crumbles *optional
olive oil
vegetable seasoning to taste

Instructions

Combine all above ingredients in a bowl. Drizzle olive oil over top. Season with salt and pepper, or your favorite vegetable seasoning. Stir to combine well. Scoop mixture into mushroom caps.
Place on baking sheet and bake at 375 degrees for approximately 20 minutes. Serves 2 (2 caps each as an entree) or 4 (1 cap as a side).