Stuffed Portobello Mushrooms

If you want a "meaty" dish without the meat, these Stuffed Port0bello Mushrooms will surely satisfy. With 5 kinds of mushrooms and coconut aminos (a soy sauce alternative), your taste buds will enjoy an umami extravaganza! And the fresh thyme brightens up the dish and adds a hint of color along with the red peppers.

Serves 8-10


  • 2 tbsp coconut oil for cooking stuffing

  • 1 tbsp coconut oil to mix with garlic purée to coat portobello mushrooms

  • 1 cup shallots, finely chopped

  • 3 cloves garlic, minced

  • 1 additional clove, mashed with 1 tbsp olive oil for coating portabello mushrooms (as mentioned above)

  • 8-10 large portobello mushrooms, wiped clean and gills removed (to fit the stuffing)

  • 1 cup of dried porcini mushrooms, reconstituted in hot water, drained and finely chopped

  • 4 cups mixed mushrooms, wiped clean and finely chopped (we used shitake, cremini and Hen of the Woods mushrooms)

  • 1 red pepper, seeds and veins removed and finely chopped

  • 1 chile pepper, finely chopped (remove seeds if you don't want spicy)

  • 1/2 cup vegetable stock

  • 2 tbsp coconut aminos

  • juice of 1/2 lemon

  • salt and pepper to taste

  • 2 tbsp fresh thyme, stems removed and finely chopped (plus extra whole leaves for garnish)


  1. Preheat oven to 375 degrees

  2. Rub mashed garlic and olive oil all over portobello mushrooms and set aside. Or, if you want a bit of a smoky flavor, grill the mushrooms for about 1 minute each side

  3. In a sauté pan, cook shallots in 2 tbsp coconut oil on medium-low heat until transparent

  4. Add minced garlic and sauté for 1 minute

  5. Add peppers and mixed mushrooms and sauté 2-3 minutes

  6. Add vegetable stock, coconut aminos and lemon juice

  7. Season to taste with salt and pepper

  8. Cook on medium heat until liquid evaporates, 3-5 minutes

  9. Take off heat and stir in fresh thyme and adjust seasoning if necessary

  10. Spoon mushroom mixture into the portobello mushrooms and bake 10-15 minutes

  11. Serve with fresh thyme leaves sprinkled on top

NOTE: You can make the stuffing ahead of time and store in airtight containers in the refrigerator for 2-3 days before making the Stuffed Portobello Mushrooms.

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