Recipe: Stuffed Portabella Mushrooms


Serves 6 as a side dish

  • 6 portabella mushrooms, insides carefully scooped out, chopped and set aside
  • 1 tablespoon butter
  • 1 zucchini, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1½ cups cooked rice or quinoa
  • Salt and pepper, to taste
  • ¼ cup finely chopped walnuts

Preheat oven to 350 degrees Fahrenheit. Gently rub scooped-out portabella mushrooms all over with a little sunflower oil and place on a lightly greased baking sheet, scooped-out side up. Melt butter in a frying pan over medium heat and sauté the chopped mushroom with the zucchini until soft and the mushrooms have released their water, and then add the thyme. Cook for a minute and then add the mixture to the rice or quinoa. Mix and season to taste with salt and pepper. Spoon about ¼ cup of the mixture into each portabella cap and sprinkle with ground walnuts. Bake for about 20 minutes.