Stuffed Portobello Mushrooms
Looking for a delicious meatless meal that doesn’t skimp on flavor? 🍄 These Stuffed Portobello Mushrooms are hearty, satisfying, and SO easy to make. Perfect for a vegetarian main course, weeknight dinner, or elevated side dish!
Ingredients
Method
- In a small bowl, add your lemon zest, lemon juice, thyme, take ¼ cup of extra virgin olive oil and a pinch of salt and ground black pepper. Give this all a whisk.
- Now, add in your tomatoes, kalamata olives, mozzarella pearls and basil leaves. Mix this all together. This salad will top your mushrooms.
- Preheat a skillet over medium high heat with 3 tablespoons of extra virgin olive oil. Wipe your mushrooms with a damp cloth. Take out the stems of each mushroom. Using a small spoon, scoop out the gills of each mushroom to make room for the filling.
- Once your skillet is hot, your oil will shimmer. Add your mushrooms to the pan and cook 4-5 minutes per side until soft. You may need to add a bit more oil to your skillet since mushrooms will absorb it.
- Season your mushrooms before you give them a flip with a pinch of kosher salt and ground black pepper.
- Take the mushrooms out of the skillet and top with the tomato salad.
- Enjoy!
- Note: you can also put these mushrooms on the grill and cook for the same amount of time.
- Note: This is absolutely my favorite way to eat portobellos!