Stuffed Portobello Mushrooms

Prep the Mushrooms:

1.    Preheat oven to 400°F (200°C). Line a baking sheet with unbleached parchment paper.

2.    Gently clean mushroom caps with a damp towel and remove stems.

3.    Using a sharp knife, score 8 mushroom caps with shallow crosshatch slits (on the smooth, non-gill side).

4.    Chop the remaining 2 mushroom caps + stems to use in the filling.

5.    Brush both sides of the 8 whole mushroom caps with olive oil and season with a pinch of salt . Place gill-side up on the baking sheet.

6.    Roast for 8 minutes, or until they begin to release their juices.

Make the Filling:

7.    In a food processor, combine: chopped mushroom pieces (from extra 2 mushrooms), kalamata olives, parsley, pine nuts, 2 garlic cloves, lemon zest + juice from ½ the lemon, red pepper flakes, ¼ cup olive oil, nutritional yeast, 1 teaspoon salt and 1 teaspoon black pepper.

8.    Pulse until a coarse, spoonable paste forms.

Stuff the Mushrooms:

9.    Fill each roasted mushroom cap with the prepared filling and gently flatten the tops.

10.  Return to the oven and roast for 10–15 minutes, until warmed through and slightly golden on top.

Make the Salad:

11.  Ina large bowl, whisk together: 2 tablespoons olive oil, juice from the remaining ½ lemon, 1 minced garlic clove, salt and pepper to taste

12.  Add cherry tomatoes, shallot (or onion), and arugula. Toss to coat evenly.

Serve:

13.  Top each stuffed mushroom with a scoop of salad.

14.  Garnish with extra parsley or a drizzle of olive oil, if desired. Serve immediately!

Total Macros:

Calories: 414

Protein: 6.45g

Carbs: 12.5g

Fat: 35.75g

Nutrition Facts:

🍄 Portobello Mushrooms

Low in calories, high in volume – one cap is about 20calories, but takes up major plate space. They're the minimalist's steak.

Packed with selenium, which supports immune health and acts like your body’s internal antioxidant bouncer.

Contains ergothioneine, a unique amino acid with antioxidant powers that’s basically mushroom magic.

🫒 Kalamata Olives

Full of monounsaturated fats, the same heart-healthy fats found in avocados and olive oil.

Naturally high in vitamin E, which supports skin health and gives your cells a little antioxidant armor.

Bonus: salty, briny flavor that satisfies cravings without needing processed snacks.

🌿 Arugula

This leafy green is spicy, peppery, and weirdly good at detoxing. It’s high in glucosinolates, which support liver function.

Also a sneaky source of calcium, folate, and vitamin K—your bones are cheering right now.

🍋 Lemon Juice & Zest

Rich in vitamin C, which helps your body absorb iron(especially from the greens), boosts immunity, and adds bright flavor with no calories.

Lemon zest contains essential oils that aid digestion and add a natural zing without added sugar.

🌰 Pine Nuts

Full of magnesium and zinc for energy metabolism and immunity.

Sneaky source of plant-based protein and brain-boosting fats. Fancy, functional, and expensive.

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