Olive Stuffed Portobellos


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
  • s&p
  • garlic and herb goat cheese
  • 2 portobellos
  • olive oil
  • Bragg amino acids
  • romaine lettuce
  • Garlic Expressions, or any dressing of your choice
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Meanwhile mix olives, capers, tomato, parsley, and garbanzo beans.  Season with s&p.
  4. Crumble a thin layer of goat cheese on the gills of the cooked portobellos.
  5. Stuff caps with the olive mixture while still in pyrex dish.
  6. Loosely cover the mushrooms with foil and cook for 5-10 minutes until mixture is warmed through.
  7. Dress greens and place in bowls.  Top with slightly cooled portobello mushrooms.

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