These savory stuffed portobello mushrooms are baked with balsamic vinegar and tamari and stuffed with creamy gorgonzola and roasted red peppers. They’re a feast for the senses!
This mushroom recipe is more than just a stuffed mushroom recipe. The mushrooms are baked in a savory marinade of balsamic, tamari and olive oil and topped with cheese and roasted red peppers. They’re total decadence.
I’m a big fan of portobellos and mushrooms, in general. As they’re high in FODMAPs, I don’t eat them often, but when I do, I go all out! This girl doesn’t mess around.
I’ve been eating a low-FODMAP diet for so long, I do indulge in some high FODMAP foods from time to time, which is fine, as long as I don’t overdo. Moderation is a thing, am I right?
Mushrooms are great for stuffing, because you can really stuff them with pretty much anything. I had a hard time photographing these because they were so delicious and fragrant, it was really hard to hold back.
Health benefits
The portobello mushroom is one of the most widely consumed mushrooms in the world and are widely available in most grocery stores.
They are a good source of plant-based protein and contain many essential nutrients, antioxidants and phytonutrients, such as conjugated linoleic acid (a known cancer preventative). Portobello mushrooms are part of a group of mushrooms that are considered ‘medicinal’, alongside reishi, maitake and shiitake.
Portobellos are also a good source of B vitamins, have a high mineral content, are high in fiber and are low carb. They are, however, high in FODMAPs (polyols), so if you’re sensitive to them, like I can be, you’ll need to watch your serving size and pay attention to other high FODMAP foods you might be consuming.
How to make
To prep the mushrooms, simply remove the stems and rub the outside with olive oil. I like to do this, because it keeps them from drying out and makes them a bit more tender.
Then drizzle them with olive oil, balsamic and tamari and a sprinkle of salt and pepper. I cover them with foil and bake for 20 minutes.
There will be liquid that accumulates in the center of the mushrooms – don’t throw it out! It’s decadent au jus that you’ll want to use later. I love to sautee kale in it. Yum!
Then simply add a sprinkle of basil and oregano, add the gorgonzola, roasted red peppers and some fried rosemary sprigs and bake for another five minutes, until the cheese gets melty.
These are perfect as a main course or as a side. Since I only eat about a half at a time, I love to pair these with a nice green salad with baked chicken or alongside my Indian Spiced Salmon.
If you love this recipe and make it yourself, please let me know! Leave me a comment, below and rate this recipe or take a pic and tag me on Instagram @rad_foodie or use my hashtag, #beradeatwell. I always love to see recipes you make at home!
Other recipes you might like
- Herb Roasted Rutabagas
- Stovetop Asparagus with Crispy Prosciutto
- Herb Roasted Carrots with Curry Leaves and Fenugreek
- Indian Spiced Salmon
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Stuffed Balsamic Portobello Mushrooms
Ingredients
- 4 portobello mushrooms (large)
- 4 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 4 tablespoons tamari
- 4 pinches black pepper
- 4 tablespoons roasted red pepper (diced)
- 4 tablespoons gorgonzola cheese (crumbled)
- 1 teaspoon basil (you can use fresh or dried basil)
- 1 teaspoon oregano (you can use fresh or dried oregano)
- 2 rosemary sprigs (fresh - optional)
- 2 tablespoons olive oil (lard or bacon grease (optional for frying rosemary sprigs). I used reserved bacon grease.)
Instructions
- Pre-heat oven to 375 °F.
- Line a baking sheet with parchment. Or you can cook these in a covered baking pan.
- Cut out the stems and rub the outside of the mushrooms with a few drops of olive oil.
- Then add one tablespoon of olive oil, balsamic vinegar and tamari to each mushroom.
- Sprinkle each with a pinch of black pepper.
- Cover with foil, (or the baking pan lid) and bake for 20 minutes. Cooking time may slightly vary with mushroom size.
- While the mushrooms are baking, fry the rosemary sprigs in oil, lard or bacon grease (if using).
- After 20 minutes of cooking time the portobellos should have released liquid in the mushroom cups and be fork tender.
- Reserve liquid for a later use (you definitely want to do this!). See Notes.
- Add 1 tablespoon of gorgonzola and roasted red pepper to each mushroom.
- Add the fried rosemary, if using.
- Turn off the oven and return these to the oven for about 5 minutes to melt the cheese and heat through.
Notes
Liquid au jus use
This amazing liquid that accumulates in the center of the mushrooms is decadent and can be saved to use later. I love to saute kale or other veggies in it for a great flavor treat.Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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