vegan stuffed portobello mushrooms recipe

Stuffed Portobello Mushrooms Recipe

This stuffed portobello mushrooms recipe is a Simple Appetizers. Stuffed with orzo and topped with cheese
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Stuffed Portobello Mushrooms
Calories 123kcal
Author Healing Tomato


  • 6 portobello mushrooms
  • 1 Tbsp oil to brush the mushrooms
  • 2/3 cup orzo uncooked
  • 1.5 cups broccoli finely chopped
  • 1 Red chili pepper
  • 1/4 block pepper jack cheese
  • 1/2 tbsp extra virgin olive oil to cook the broccoli and red chili pepper
  • 1/2 tsp cumin seeds
  • 1/4 tsp salt to cook the broccoli and red chili pepper
  • 1/2 tsp salt to add after the cooked orzo has been added
  • 1/2 tsp balsamic vinegar


  • Preheat oven to 450 degrees
  • Remove the stems from 6 portobello mushrooms and remove the black stuff from the inside using a spoon. Take 1 Tbsp of oil and brush the mushrooms with it.
  • If you have a grill, use that to grill the mushrooms. If not, place them on a rack and place a tray underneath. Put the mushrooms on top of the rack and place them in the oven. Roast them for no more than 7 minutes. When done, remove and set aside.
  • In a pan, boil about 5 cups of water. Add 2/3 cup of uncooked orzo to it and cook for about 15 minutes
  • Cut the broccoli into very small pieces. "The smaller the better", my English teacher would say to me in reference to my short height, but, I think it is more apt to this recipe. I used 1.5 cups of chopped broccoli for this recipe
  • Cut the red chili pepper into tiny pieces also
  • Shred about 1/4 block of pepper jack cheese and set it aside
  • In a medium pan, add 1/2 tbsp of extra virgin olive oil and let it warm up for 30 seconds
  • Add 1/2 tsp of cumin seeds
  • After 30 seconds, add the broccoli and saute for 3 minutes
  • Add the red chili pepper and mix well.
  • Add 1/4 tsp of salt and cook until the broccoli becomes tender (about 10 minutes)
  • Add the cooked orzo (about 1 and 2/3 cups of cooked Orzo)
  • Mix well and add 1/2 tsp of salt
  • Add 1/2 tsp of balsamic vinegar and mix well. Remove from heat.
  • Take the roasted mushrooms and top with the orzo mixture. I used about 3-4 Tbsp for each mushroom.
  • Top with the cheese and pop them back into the oven
  • Heat for another 5 minutes or until the cheese has melted.
  • Serve these stuffed portobello mushrooms recipe immediately.


Serving: 6g | Calories: 123kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Sodium: 308mg | Potassium: 438mg | Fiber: 2g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 31.1mg | Calcium: 17mg | Iron: 0.8mg