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Stuffed portobellos are always on our "to-eat" list. First of all, mushrooms are the perfect Paleo food - they can be grown or wild-harvested, and they have been around since the beginning of time.

It can't get more prehistoric than that! Secondly, along with massive amounts of antioxidants loaded into each mushroom, there are so many kinds to choose from. Lastly, the texture is definitely not lacking, nor is the range of flavor from species to species.

Diversity is king in the fungi world, but today we'll stick to portobellos because they are perfect for stuffing.

The act of consuming mushrooms is a time-honored way of getting non-animal-based proteins into your diet, and it is a good way to add essential vitamins and minerals when you take the initiative to push grains off your plate.

In fact, there isn't even anything very mysterious about a portobello - it is just a very mature white button mushroom, that is it, nothing more. Perhaps the greatest thing about mushrooms is that they can be added to soups, stir-fries, casseroles, and salads, and as we've already proclaimed, stuff is the way to go. Sausage-stuffed button mushrooms, anyone? They make the perfect little appetizer.

As this dish is a complete meal on its own, there is no need to create a complementary side dish, though if it feels that a sweet aftertaste is missing from your menu, let us suggest an amber cup coconut milk dessert. It does complete the meal nicely.

Stuffed Portobello Mushrooms With Green Beans Recipe

Serves: 4 Prep: 20 min Cook: 40 min

Ingredients

• 4 large or 6 small portobello mushrooms
• 3 slices of bacon, cut into ½” pieces
• 2 cups asparagus, cut into 1” pieces
• 1 small red bell pepper, chopped
• 1 small onion, chopped
• 1 cup homemade chicken stock

Marinade Ingredients

• 2 tbsp. olive oil
• 1 tbsp. Worcestershire sauce
• 1 tsp. Dijon mustard
• Salt and pepper to taste

Green Bean Ingredients

• 1 ½ lbs. fresh green beans
• 1 tbsp. olive oil
• 1 tbsp. cooking fat
• Slivered almonds (for garnish)
• Salt and pepper to taste

Preparation

1. Remove mushroom stems and spoon out the gills (brown part under the cap).
2. Combine all the ingredients for the marinade. Mix well.
3. In a large bowl or bag, put in the mushroom caps and cover with marinade. Allow sitting for 10 minutes.
4. Place the oven rack in the center of the oven and preheat to 400 F.
5. In a large skillet, fry the bacon. Once finished, remove and cut into pieces.
6. In the same skillet over medium heat, add asparagus, pepper, and onion. Sauté for a few minutes, and then add the chicken stock. Bring to a boil, then reduce heat to low. Continue to cook until broth has been absorbed.
7. Place the marinated mushroom caps on a baking sheet. Fill each cap with the vegetable mixture. Put in oven and cook for 20 minutes.
8. For green beans: Cook green beans in boiling water for approximately 5 minutes. Strain and return to stove-top in a large skillet.
9. Add olive oil and cooking fat, then season to taste. Mix the green beans until all are coated. Continue cooking for 2 to 5 minutes.
10. Serve with slivered almonds over the dish.

📖 Recipe

Stuffed Portobello Mushrooms With Green Beans Recipe

The best mushrooms are always stuffed; at least, that is how it seems. These stuffed portobello mushrooms are no exception, with green beans on the side.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4 people

Calories 266 kcal

Ingredients

  

1x2x3x

• 4 large or 6 small portobello mushrooms
• 3 slices of bacon cut into ½” pieces
• 2 cups asparagus cut into 1” pieces
• 1 small red bell pepper chopped
• 1 small onion chopped
• 1 cup homemade chicken stock

Marinade Ingredients

• 2 tbsp. olive oil
• 1 tbsp. Worcestershire sauce
• 1 tsp. Dijon mustard
• Salt and pepper to taste

Green Bean Ingredients

• 1 ½ lbs. fresh green beans
• 1 tbsp. olive oil
• 1 tbsp. cooking fat
• Slivered almonds for garnish
• Salt and pepper to taste

Instructions

 

• Remove mushroom stems and spoon out the gills (brown part under the cap).
  4 large or 6 small portobello mushrooms
• Combine all the ingredients for the marinade. Mix well.
  2 tbsp. olive oil, 1 tbsp. Worcestershire sauce, 1 tsp. Dijon mustard, Salt and pepper to taste
• In a large bowl or bag, put in the mushroom caps and cover with marinade. Allow sitting for 10 minutes.
• Place the oven rack in the center of the oven and preheat to 400 F.
• In a large skillet, fry the bacon. Once finished, remove and cut into pieces.
  3 slices of bacon
• In the same skillet over medium heat, add asparagus, pepper, and onion. Sauté for a few minutes, and then add the chicken stock. Bring to a boil, then reduce heat to low. Continue to cook until broth has been absorbed.
  2 cups asparagus, 1 small red bell pepper, 1 small onion, 1 cup homemade chicken stock
• Place the marinated mushroom caps on a baking sheet. Fill each cap with the vegetable mixture. Put in oven and cook for 20 minutes.
• For green beans: Cook green beans in boiling water for approximately 5 minutes. Strain and return to stove-top in a large skillet.
  1 ½ lbs. fresh green beans
• Add olive oil and cooking fat, then season to taste. Mix the green beans until all are coated. Continue cooking for 2 to 5 minutes.
  1 tbsp. olive oil, Salt and pepper to taste, 1 tbsp. cooking fat
• Serve with slivered almonds over the dish.
  Slivered almonds

Nutrition

Calories: 266kcalCarbohydrates: 25gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 3mgSodium: 170mgPotassium: 997mgFiber: 8gSugar: 13gVitamin A: 2618IUVitamin C: 65mgCalcium: 97mgIron: 4mg

Keyword green bean, paleo, portobello mushrooms, recipe

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