Vegetarian Entree: Stuffed Portobellos Recipe - Clean Eating Magazine

Meatless Monday: Overflowing Stuffed Portobellos

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Reader reviews and awesome suggestions:

“Delicious recipe. My family loved these. The little one who wouldn’t eat the mushroom at least gobbled up all the filling.” - CJ

“These were sooo good. I only needed two mushrooms so I just saved the extra stuffing. I ate it alone the following day for lunch and it was amazing by itself as well.” - Amy S.

“I had some of the mixture leftover so I quickly boiled some Rice Pasta and used the room temperature mix over the hot pasta as a salsa cruda (sort of) and it too is delicious!” - Emilie

”I just made these tonight and they are AMAZINGLY DELICIOUS!! I added some toasted pine nuts to mine since I don’t eat cheese” - Rachel

“I added goat cheese instead of the parmesan to add a bit of creaminess to them and it turned out great!” - Julie

“We added crabmeat to our mix…totally delicious!” - Sue

Get the full Overflowing Stuffed Portobellos recipe (and try some of the savvy swaps above!).