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Stuffed Portobello Caps

Dixie Schexnaildre

This is an excellent way to expand small portions of vegetables into a full meal! Especially nourishing in the cold sun-deprived winter months, mushrooms (especially when exposed to isolated spectrum lighting) produce levels of vitamin D which most people living north of the equator are notoriously deficient in!

Mushroom caps with a layer of hummus, assorted peppers, olives, okra, hemp seeds and various herbs. All topping options below were baked for 425 degrees for 45-55 minutes

Using leftover olives, pine nuts, and kale as a base. Topped with sweet chili sauce and quinoa for flavor and nutrients!

For this particular example, I was prepping several meals at a time. The stuffed caps, a salad, and a soup. All the same ingredients-adding broth and a potato for soup. Feel free to use any combo, but if you’d like this exact example, here is the method I used this day…


  • Two large portobello caps, cleaned
  • 4 TB hummus -any flavor, preferably home made (see recipe)
  • sweet chili sauce (an Asian market pantry staple)
  • assorted bell peppers - any that don't fit on cap can be baked along side of dish.
  • handful of kale , de-stemmed
  • about 10 pitted kalamata olives
  • 2-3 okra , if on hand
  • 2TB pine nuts (separated to 1 ea cap.)
  • leftover, prepared quinoa ( about 1/2 c.)
  • fresh herbs, such as thyme, scallions, oregano


  • After cleaning mushroom caps, place top-down and remove stem.
  • Divide all ingredients into halves to portion for each cap.
  • Place a layer of hummus, then chopped veggies and top with herbs and pine nuts.
  • Bake at 425 degrees for 50-60 minutes, until softened.
  • Drizzle with sweet chili sauce before serving.