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
*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.
Author: Catherine Katz
Serves: 6 large
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
- ½ tsp salt
- fresh sage to taste (or ½ 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.
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!!
YAY Cindy! Thank you so much for your lovely words! I always appreciate such nice feedback!
love,
Catherine
WOW Cindy, Sprouted short brown rice sounds AWESOME too!!
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. 🙂
Thank you Pat! What wonderful feedback! Welcome to the cuisinicity table, I love having you!! 🙂
I’m putting in a request to have these again sometime soon! These are absolutely delicious!!
You got it!