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Stuffed Portabello Mushroom

Yum


9 Comments
bulgur wheat, portabello mushrooms, vegan, walnuts

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The stuffing for these stuffed portabello mushrooms is a delicious and nutritious alternative to regular white bread stuffing. The bulgur wheat and walnuts add fiber, protein and healthy omega 3’s fatty acids and they blend so well together with the sautéed vegetables. You can prepare the mushrooms in advance and refrigerate them so you can pop them in the oven when you’re ready. They are as delicious as they are simple and wholesome. You can also use this stuffing recipe to stuff roasted acorn squash…also WOW!

stuffed-portabello-mushroom-1-recipe-copyright-ckatz

 

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5 from 1 vote

Table of Contents

  • Stuffed Portabello Mushroom
    • Ingredients
    • Instructions
    • Nutrition

Stuffed Portabello Mushroom

*I love to make this as an appetizer as well, and for that I use the small portabello mushrooms. There is enough stuffing for 2 dozen.
Course Side Dish, starter
Cuisine Italian
Keyword catherine's plate recipes, portabello cuisine, portabello dishes, stuffed portabello, stuffed portabello mushroom, stuffed portabello mushrooms
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 large
Calories 90kcal
Author Catherine Katz

Ingredients

  • 24 small or 6 large portabello mushroom caps*
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 celery stock diced
  • 1 medium carrot well scrubbed and diced
  • 2 Tbsp extra virgin olive oil
  • ¾ cup dry bulgur wheat
  • 2 cups water
  • ½ cup coarsely ground walnuts
  • 1/2 tsp salt
  • fresh sage to taste or 1/2 tsp dry sage
  • fresh ground pepper

Instructions

  • Preheat oven 385º F.
  • Getting the mushroom caps ready:
  • Rinse and dry the mushroom caps and trim the stem (no need to hollow them out).
  • Heat a large shallow pan and when hot, add the mushroom caps and sear for 2-3 minutes on each side (no need for added oil if the pan is really hot!!). Turn off the heat and set aside onto a plate until ready to assemble.
  • They will give out some liquid as they cool off in the plate: Keep the reserved liquid for later!
  • Making the stuffing:
  • Heat olive oil in large shallow pan over medium heat. Add garlic, onion, carrot and celery and sautee for 2-3 minutes.
  • Add the dry bulgur wheat to the pan and continue to cook while stirring for a few seconds and add the fresh (or dry) sage, salt and pepper.
  • Add the water and cook until tender and all the liquid is absorbed (about 5-8 minutes).
  • Remove from heat and stir in ground walnuts and reserved liquid from the cooked mushrooms.
  • Assembling:
  • Place the seared mushrooms on a baking sheet lined with parchment paper and fill (actually the stuffing just sits on top) each with the stuffing mixture, using an ice-cream scooper, packing down slightly. It will be overstuffed, that’s ok!
  • Bake in preheated oven for 15-20 minutes.

Nutrition

Serving: 130g | Calories: 90kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg
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Comments

  1. Cindy says

    at

    5 stars
    WE are really enjoying your recipes, Catherine! Thank you so much for all the energy and time you put into sharing. We tried this recipe with Sprouted Short Brown Rice instead of Bulgur Wheat because it’s what we had on hand, and it was delicious!!

    Reply
    • Catherine Katz says

      at

      YAY Cindy! Thank you so much for your lovely words! I always appreciate such nice feedback!
      love,
      Catherine

      Reply
    • Catherine Katz says

      at

      WOW Cindy, Sprouted short brown rice sounds AWESOME too!!

      Reply
  2. Pat says

    at

    This is a great recipe. Nice and simple yet so tasty! I love the sage flavor. The walnuts give it a great crunch. Thank you for sharing your great wisdom here. I’m slowly trying out your recipes. I’m with you for the new year, also. 🙂

    Reply
    • Catherine Katz says

      at

      Thank you Pat! What wonderful feedback! Welcome to the cuisinicity table, I love having you!! 🙂

      Reply
  3. Natalia Katz says

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    I’m putting in a request to have these again sometime soon! These are absolutely delicious!!

    Reply
    • Catherine Katz says

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      You got it!

      Reply

Trackbacks

  1. The Whole-someness of Grains - Cuisinicity says:
    at

    […] Wheat is another one of those “go-to” side dish, but I also use it in my Stuffed Portabello Mushroom and my Mexican Stuffed Bell Peppers as a wonderful whole grain stuffing. Of course I love it in […]

    Reply
  2. Basic Bulgur Wheat - Cuisinicity says:
    at

    […] is ridiculously quick to make: it takes all of 5 minutes! I also like to use bulgur wheat in my Stuffed Portabello Mushroom and my Mexican Stuffed Bell Peppers and my wonderful whole grain stuffing. Of course I love it in […]

    Reply

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