Vegetarian Herb Stuffed Portobello Mushrooms

Vegetarian Stuffed Portobello Mushrooms are loaded with your favorite herb-infused bread stuffing, extra kale, and an indulgent dose of gruyere cheese. They're hearty and full of texture, making them a perfect dinner option!

📝 Ingredients

• 4 large portobello mushroom caps (gills and stems removed)
• 4 cups Italian Bread or Sourdough (dried and cubed)
• 6 Tablespoons unsalted butter
• 1 cup yellow onion (finely diced)
• 3/4 cup celery (small dice)
• 3/4 teaspoon fine sea salt (more to taste)
• 3/4 teaspoon freshly ground black pepper
• 2 garlic cloves (minced)
• 1 cup tightly packed kale (chopped)
• 1/2 Tablespoon fresh sage (finely chopped)
• 1/2 Tablespoon fresh thyme (chopped)
• 6 ounces Gruyere cheese* (shredded, divided)
• 1 egg (whisked)
• 3/4 cup vegetable stock (up to 1 cup)

👨‍🍳 Instructions

1. 1Preheat oven to 400°F. Line a rimmed baking sheet with oven-safe cooling racks to prevent soggy mushroom bottoms. Make sure you wipe your mushrooms clean and remove the stems and gills.
2. 2Place the mushrooms on the rack, top-side down, and sprinkle with salt. Bake for 10 minutes, then pour out the excess liquid and set the mushrooms aside.
3. 3Meanwhile, make sure your bread is dried out and torn or cut into cubes. Place into a large mixing bowl.
4. 4Heat a large skillet over medium heat and melt the butter. Add in the onion and celery; cook for 4-5 minutes. Add your salt and pepper - you want to do this in layers to add flavor.
5. 5Add garlic and cook for an additional 1-2 minutes. Stir in kale and let cook for a minute or so until wilted. Remove from heat and stir in the fresh thyme and sage. Let cool slightly.
6. 6Pour the onion mixture over the bread cubes, along with 1 cup shredded gruyere, and mix together. Add the beaten egg, stirring until combined. Add the vegetable stock, stirring and adding until the mixture is moist but not overly so.
7. 7Place approximately 1 cup of stuffing in each mushroom cap, pressing down gently. Top with remaining shredded cheese. Cover loosely - I like to tent the foil so it doesn't stick to the cheese - and bake for 15 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the edges of the stuffing are crispy.
8. 8Serve immediately, garnishing with fresh herbs as desired. Enjoy!