If you love olives then you’ll be sure to love this recipe. I bought a variety of olives from Whole Food’s olive bar and mixed them with capers, tomato, parsley, and green garbanzo beans*. I chopped this mixture up and stuffed it in two pre baked portobello caps. Normally I top the mixture with cheese but this time I decided to spread a layer of garlic and herb goat cheese on the gills of the mushrooms before stuffing them. For me, this meal was incredible. I love the flavor of capers and olives and they go amazingly well with portobellos and goat cheese. I served each mushroom over a bed of romaine lettuce lightly dressed with a Garlic Expressions, a light dressing you can find at Trader Joe’s.
*A few months ago I discovered green garbanzo beans in the salad bar section of Whole Foods. Essentially they are raw garbanzo beans. I have seen them sold fresh when in season but have never bought them due to not knowing anything about them. The ones I had in the salad bar section were originally frozen and I discovered Whole Foods sells them in their frozen section too. They are delicious. The flavor and texture is much different from garbanzo beans as we know them. So now I keep a supply stocked in our freezer. When I go to use them I let them defrost at room temperature, no boiling or cooking for me.
Olive Stuffed Portobellos
- 1 cup olives, chopped (kalamata, spanish stuffed with pimentos, green greek)
- 3 tablespoons capers, chopped
- 1 tomato, chopped (I used a kumato)
- 3 tablespoons fresh parsley, chopped
- 1 cup green garbanzo beans, defrosted & chopped
- garlic and herb goat cheese
- 2 portobellos
- olive oil
- Bragg amino acids
- romaine lettuce
- Garlic Expressions, or any dressing of your choice
- Preheat oven to 425 degrees.
- Remove stem from portobellos and lightly drizzle both sides with olive oil and amino acids. Bake in a pyrex dish gill side down 5 minutes, flip over and continue to bake another 5-10 minutes until just cooked through.
- Meanwhile mix olives, capers, tomato, parsley, and garbanzo beans. Season with s&p.
- Crumble a thin layer of goat cheese on the gills of the cooked portobellos.
- Stuff caps with the olive mixture while still in pyrex dish.
- Loosely cover the mushrooms with foil and cook for 5-10 minutes until mixture is warmed through.
- Dress greens and place in bowls. Top with slightly cooled portobello mushrooms.