15 Minute Stuffed Portobello Mushrooms


Always use organic when possible.
Servings 8


  • 8 portobello mushrooms, cleaned, gills removed, stems removed
  • 4 tbsp avocado oil, divided
  • 6 cloves  garlic, peeled, minced
  • 2 medium red bell pepper, cleaned, diced
  • 1 3/4 lbs frozen corn, thawed
  • 4 cups zucchini, diced
  • Salt and freshly cracked black pepper to taste


  • In a large grill pan over medium-high heat, add 2 Tbsp of the avocado oil.
  • Clean and remove gills of mushrooms. Season mushrooms with salt and pepper to taste.
  • Place mushrooms on grill. Gill side down. Gently flatten mushroom cap with a spatula.
  • Grill and mushroom should soften a being to brown. About 2-3 minutes. Turn mushrooms over and continue to grill. Mushrooms should become fork tender. About 2-4 minutes.
  • Remove from grill. Set aside.In a saute pan over medium-high heat, add remaining avocado oil and heat.
  • Add garlic and red bell pepper and cook. Stir occasionally. About 2 minutes. Add zucchini and combine well.
  • Cook for 2-3 minutes. Add corn. Combine well and heat completely through. About 1-2 minutes.
  • Place grilled mushrooms on plate – gill side up. Spoon sauteed vegetables into mushroom caps. Serve hot.
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