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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms


  • 4 large portobello or flat mushrooms
  • 1 red onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 small stalk celery, sliced in half and finely chopped
  • 2 cloves garlic, minced
  • 1/2" slice fresh ginger, peeled and minced
  • 1/2 cup pecans, well crushed
  • 1 Tbs olive oil
  • 1 tsp soy sauce or tamari
  • Fresh ground black pepper to taste
  • Red Hot Firekraut
  • Balsamic Glaze


  1. Heat the oven to 180°C. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
  2. Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
  3. Heat a frying pan on medium and add the oil. Add the contents of the bowl to the skillet and sauté for about 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce and fresh black pepper to taste.
  4. Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen.
  5. Serve with Red Hot Firekraut and balsamic glaze.
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