Every time I make this dinner, Tim says, “That’s your best vegetarian meal”. He loves his meat, so satisfying him without some flesh taking up the majority of his plate can be challenging. He loves this combination of roasted portobellas stuffed with a gorgeous apple chutney. I rounded out the meal with some simple brown rice (cooked in stock, not water–a must for plain brown rice) and roasted asparagus. If you have a meat-loving someone who your are cooking for, give this one a try.Print
Apple Chutney-Stuffed Roasted Portobellas
A satisfying and hearty vegetarian main
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed mushrooms 1x
- Category: main meal
- Cuisine: American
- 4 portobella mushroom caps, stems (carefully!) removed
- olive oil
- sea salt
- freshly ground black pepper
- 1 teaspoon minced garlic
- 4 teaspoons balsamic vinegar
For the Chutney:
- 1 tablespoon coconut oil
- 1 large apple, diced (I did not peel)
- 3 tablespoons agave nectar
- 2 tablespoons golden raisins
- 2 tablespoons dried cranberries
- 1 teaspoon cinnamon
- 1 dash nutmeg
- 1 teaspoon lemon juice
- 1/3 cup no-sugar added apple cider
- ~1/4 cup chopped walnuts
Preheat the oven to 400 degrees.
Rub a little olive oil on the top side of the portobellas. Sprinkle with salt and freshly ground black pepper and place them, top side down, on a rimmed baking sheet. The stem side should be up on the baking sheet. (But the stem should be removed, of course!) Next, drizzle each mushroom with ~1/4 teaspoon minced garlic and 1 teaspoon balsamic vinegar. Use your fingers or the back side of a spoon to evenly spread the garlic and vinegar on the surface of the ‘shroom. Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and allow to roast an additional 10 minutes.
Meanwhile, prepare the chutney:
Heat the oil in a medium saucepan. Add the apple, agave nectar, raisins, cranberries, cinnamon, nutmeg, lemon juice, and apple cider. Cook over medium heat until the apple is tender, the dried fruit softens, and the cider boils away, about 15 minutes.
In a small skillet, heat the chopped walnuts over medium-low heat. Shake the pan occasionally until the walnuts are lightly toasted, about 5 minutes.
When the portobella caps are ready, remove them from the oven and transfer to their plates. Fill each cap with 1/4 of the chutney and then sprinkle with the toasted walnuts.
- Serving Size: 1 serving
- Calories: 205
- Sugar: 23.2g
- Sodium: 46.5mg
- Fat: 10g
- Carbohydrates: 31g
- Protein: 5.5g
Keywords: vegetarian main course
For this meal, Meghan enjoyed the chutney (of course!), asparagus, and rice, but isn’t a big fan of the texture of mushrooms just yet. Her meal also included her favorite addition to any meal: cheese.
I am working on remembering to take pictures during the cooking process. I have to be honest, though, sometimes it is difficult! Often I’m scrambling to get dinner ready and keep Meghan happy while I’m doing it (why is this when she seems to want me the most?), so sometimes the pictures just don’t happen until the meal is plated. Please know that it is a goal to have more step-by-step pictures for my posts.