This recipe was modified from Elana’s Pantry.
- 4 portobello mushrooms
- 1 cup parsley, stems removed
- ½ cup sun dried tomatoes
- ½ cup pine nuts
- 1 clove garlic
- 1 tsp lemon juice
- ¼ tsp kosher salt
- ¼ cup olive oil
Wash and cut the stems off the parsley. Snap the stems off the portobello mushrooms and set them aside for the filling.
Preheat the oven to 350 °F.
In a blender or food processor, place the mushroom stems and all the rest of the ingredients other than the mushroom caps (parsley, tomatoes, pine nuts, mushroom stems, garlic, lemon juice, salt and olive oil), and mix well.
Lightly grease a cookie sheet, and place the portobello mushroom caps on it, stem side up. Distribute the stuffing evenly to fill the caps.
Cook for 30 to 45 minutes.
Serves 4, or cut them in half before serving to make the portions smaller and potentially serve more people.