Stuffed Portobello Mushrooms

Sep 14, 2016 | CATEGORY: Bone Broth Diet Approved, Main Dishes

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Stuffed in a large Portobello mushroom, a savory pork and spinach filling combined with roasted red peppers and Italian seasoning make a hearty lunch or dinner. They can be made ahead, refrigerated, and reheated. You need a fork and knife for these giants!

Prep time: 20 mins • Cook time: 25 mins • Yield: 4 entrée servings

4 large Portobello mushrooms
1 tablespoon coconut oil or ghee
¼ cup scallions, about 6 or 7, white part only, minced
¼ cup roasted red peppers, blotted dry and chopped
1 garlic clove, minced
6 Kalamata olives, chopped (for maintenance or the 80/20 plan)
1 pound lean ground pork or ground turkey
1 to 1 ½ teaspoons Italian seasoning
½ to 1 teaspoon ground fennel seeds, optional
¼ to ½ teaspoon crushed red pepper flakes, optional
½ teaspoon Celtic or Pink Himalayan salt
¼ teaspoon freshly ground pepper
2 packed cups fresh spinach, chopped, measure after chopping
2 ounces, about 3 tablespoons goat cheese feta, crumbled (for maintenance or the 80/20 plan)
2 tablespoons pine nuts (for maintenance or the 80/20 plan)



  • Preheat oven to 450° F.
  • Remove the stems from the mushrooms, chop, and set aside. With a damp cloth, gently clean the mushroom caps. Using a spoon, carefully scoop out the black gills and discard. Place mushroom caps on a sheet pan, cap side up and roast for about 7 minutes to soften the caps.
  • In a large skillet on medium heat, melt the coconut oil/ghee. Sauté the scallions for about 4 minutes. Add the chopped mushroom stems, roasted red peppers, garlic, olives (optional) meat, seasonings, salt and pepper and sauté for another 5 minutes, breaking up any large chunks of meat. Add the spinach and goat cheese and pine nuts (optional), and combine.
  • Scoop the filling into each mushroom cap and bake for about 12 to 15 minutes.



Dr Kellyann

Sep 14, 2016 | CATEGORY: Bone Broth Diet Approved, Main Dishes