These stuffed portobello mushrooms are filled with layers of flavor and a dairy-free “cheesy” topping, then baked to perfection.
Oh you fancy huh?! Not really. While these stuffed mushrooms may look extra, they couldn’t be simpler to prep.
These stuffed mushrooms are Paleo, Whole30, Low Carb, and Keto. Serve them with a simple side salad for an easy weeknight meal.
Stuffed Portobello Mushroom Ingredients and Substitutions
These stuffed mushrooms are filled with seasoned ground turkey, cauliflower rice, sun-dried tomatoes, pesto (store-bought or homemade), and a “cheesy” dairy-free topping. They are loaded with so much flavor!
- Portobello Mushrooms – These serve as the grain-free and gluten-free base for this recipe. Portobello Mushrooms are known for combating cancer and inflammation, thanks to their antioxidants and phytonutrients. They are also a great source of plant-based protein.
- Ground Turkey – Provides additional protein in this recipe. Feel free to leave the turkey out of this recipe for a vegetarian and vegan meal.
- Onion and Garlic – Allium vegetables, like onion and garlic, contain antioxidants that fight inflammation and can decrease the risk of cancer (1). Garlic also has powerful antimicrobial, antiviral and anti-fungal properties (2).
- Cauliflower Rice – High in fiber and low in carbs, cauliflower adds some bulk to the portobello mushroom filling in place of traditional rice.
- Sun Dried Tomatoes – I love the flavor of sun dried tomatoes in this dish! They add a sweet, complex flavor to the filling. Feel free to leave them out of this recipe, or you can substitute with chopped fresh tomatoes.
- Pesto – Store-bought or homemade pesto adds fresh flavor to these stuffed portobello mushrooms.
- Brazil Nut – Grated Brazil nuts are used in this recipe as a substitute for “parmesan cheese.” They have a buttery, nutty flavor and are an excellent source of Selenium (3).
- Nutritional Yeast – Provides a cheesy flavor without the dairy!
Can You Make These Stuffed Mushrooms Vegetarian or Vegan?
Yes! Portobello mushrooms themselves are a great source of plant-based protein. If you prefer to leave the meat out of this stuffed portobello mushrooms recipe, go right ahead!
How to Make Stuffed Portobello Mushrooms
- Roast the mushrooms.
- Prepare the filling.
- Stuff each portobello with the meat mixture.
- Prepare the “cheesy” topping: In a small bowl, grate the Brazil nut and mix in the nutritional yeast.
- Top each stuffed portobello with the topping and bake until golden brown.
Tips For Making the Best Stuffed Mushrooms
- When shopping for portobello mushrooms, look for mushrooms with dry, unbruised skin, and firm caps and gills. Large portobello mushrooms will be easier to stuff, making them ideal for this recipe.
- Don’t skip the step of roasting the portobello mushrooms on their own! This allows the mushrooms to soften and removes excess water before they are stuffed and baked again.
- Use either a good quality store-bought pesto or find the recipe for homemade pesto below.
How to Clean Portobello Mushrooms
Remove and discarding the stems. Gently rub off any dirt from the caps with a paper towel. You have the option to remove the gills or leave them on. To remove, use a small spoon to scrape around the inside of the caps and discard the gills.
How to Make Homemade Dairy-Free Pesto
- Toast 1/4 cup of pine nuts in a small skillet until lightly browned and set aside.
- Add 1 clove of garlic to a small food processor and process until minced.
- Add the pine nuts, 2 cups of fresh basil, the juice of 1/2 a lemon, 1 tablespoon lemon zest and a pinch of salt to the food processor.
- Begin to process and slowly drizzle in 1/4 cup olive oil while the processor is running, until a smooth pesto forms.
- Add additional lemon and salt to taste.
Stuffed Portobello Mushrooms with “Cheesy” Pesto
- Total Time: 40 minutes
- Yield: 4 1x
Description
Stuffed portobello mushrooms are filled with layers of flavor and a dairy-free “cheesy” topping, then baked to perfect. Serve these Paleo, Whole30, Low Carb and Keto stuffed mushrooms with a simple side salad for an easy weeknight meal.
Ingredients
- 4 Portobello mushrooms, washed and cored
- 1 tablespoon olive oil
- 1 pound ground turkey
- Salt and pepper
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 bag frozen cauliflower rice
- 1/4 cup sun dried tomatoes, chopped
- 1 cup store-bought or prepared homemade pesto
- 1 Brazil nut
- 1/4 cup nutritional yeast
Instructions
- Roast the Portobello Mushrooms: Preheat the oven to 450 degrees. Prepare a sheet pan with parchment paper or lightly spray with avocado oil. Place the portobello mushrooms, stem side up, on the baking sheet and brush or spray with avocado oil. Season with salt and pepper. Roast for 15 to 25 minutes until tender (depending on the size of your mushrooms). Remove the mushrooms from the oven.
- Brown the turkey in olive oil, salt and pepper while breaking the meat up with a spoon.
- Add the onion, garlic and chili flakes. Saute until the onions and garlic are translucent, about 2 minutes.
- Add the cauliflower rice and cook for 5 minutes.
- Stir in the sun dried tomatoes and pesto.
- In a small bowl, grate the Brazil nut over a microplane grater and mix in the nutritional yeast. Set aside.
- Fill each portobello mushroom with the filling mixture and top each with the “cheesy” topping.
- Bake for 15 minutes until golden brown.
Notes
- Use either a good quality store-bought pesto or find the recipe for homemade pesto in this post.
- Prep Time: 15
- Cook Time: 30
- Category: main dishes
Keywords: stuffed portobello mushrooms, pesto stuffed portobello mushrooms