Sun-dried Tomato and Basil Stuffed Portobello Mushroom is the most delicious stuffed mushroom you’ll ever eat! Easy, vegan, and a flavor explosion in your mouth! I saw this beautifully large fungus on the shelf at Trader Joe’s and knew it was mine. I went home and scoured through the fridge to see what I had left over to stuff this baby with. I decided that I did not want to add rice or any grain, as it was a huge mushroom and I didn’t want it to be too heavy. Plus, I always make my stuffed mushrooms that way and was ready for a change.
I remember the first time anyone had ever introduced me to this delicious mushroom. My mom and my neighbor had decided to knock down the fence we shared in the backyard to rebuild a taller one for more privacy. I was extremely disappointed to say the least because my next door neighbor, Erick, was the love of my thirteen year old life and had been since I was eight. We would always chat over the fence and hang out. I was beyond bummed! Didn’t our parents know what they were doing to us?! Literally building a wall in between our hearts. Okay, so we just walked out our front doors instead, but still, this led to a diminished ability to stalk one another and two bleeding teenage hearts. Years later my sister and his sister said they found one of Erick’s old sneakers that he had saved that had penned in it “I ‘heart’ HR.” My older teenage heart melted. Anyway, I’m sure you’re wondering why in the world I’m sharing my first love tales of woe with you. Being that we were rebuilding this fence into a fortress (hey, I’m allowed some dramatic license here) we temporarily had no fence in between the yards. “Ahhh…” and love hearts filled the air and love stalking each other was easier than ever. Erick’s mom came over often and BBQ’d with us. One day, she brought over a marinated portobello mushroom for the grill and couldn’t believe that my vegetarian self had never had the wonder of such a delicatessen. I was hooked! This was the best thing since, well, Erick! From that point forth, stuffed portobellos were in my top 5 grilled foods.
I hooked this baby up with canellini beans, baked tofu, fresh basil, sun-dried tomatoes, kalamata olives, spinach, and brushed the mushroom in balsamic and olive oil. This was the birth of the BEST and most flavorful mushroom I had ever eaten, and voila, we now have Sun-dried Tomato and Basil Stuffed Portobello Mushroom on this earth. Woo-hoo! Enjoy, folks!
- 1 large portobello mushroom
- Olive to brush the mushroom
- Balsamic vinegar to brush the mushroom
- Salt and pepper to taste
- Dried oregano to taste
- 4-5 basil leaves finely diced
- 1/4 cup sun-dried tomatoes in oil - julienned
- 1/2 brick of baked tofu diced in small cubes
- 3 Tbl kalamata olives diced finely
- 2 C fresh spinach
- Approximately 1/4 C of cooked white beans
- Preheat oven to 350
- Brush the mushroom with olive oil and balsamic vinegar. Add the salt and pepper and brush over the mushroom again
- Wilt the spinach (pan or microwave) and place on the mushroom
- Add white beans and kalamata olives then top with dried oregano
- Add the baked tofu and basil
- Top with the sun-dried tomatoes
- Wrap the portobello (completely covered) in tinfoil and place in oven for approximately 20 minutes
- This would be delicious with feta cheese or parmesan cheese as well
- Red Zinfandel, Shiraz, or Syrah