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Lemon Walnut Brussels Sprout Stuffed Portobello Mushroom Caps

Portobello Stuffed Mushroom

Portobello Stuffed Mushroom

Lemon Walnut Brussels Sprout Stuffed Portobello Mushroom Caps – Brussels sprouts and I have never been friends, not even acquaintances for that matter.  I can safely say that out of all the vegetables, brussels sprouts are all the bottom of my favorites list…until recently that is.  I came up with this recipe for brussels sprouts that is amazing (if I do say so myself).  Today’s recipe for lemon walnut brussels sprout Stuffed portobello mushrooms is a modified and enhanced version of my original recipe (post still to come).  All I’m going to say is that this recipe will turn those brussels sprout haters into lovers and “may I have more please” askers. And, the portobello mushroom is simply the icing on top of the cake (or the fungus on the bottom of the stuffing in this case). This recipe is super easy and it only takes a few minutes to put it together. It’s cooked in the oven but could also be done on the grill. Serve this at your next dinner party and they’ll think you slaved for hours on this dish.

Lemon Walnut Brussels Sprout Stuffed Portobello Mushroom Caps – makes 4 caps

Download/print recipe here.

Ingredients:

  • 4 portobello mushrooms
  • 2-3 brussels sprouts, chopped finely
  • 3-4 green onions, chopped
  • 1/2 lemon, juiced
  • 2 garlic cloves, minced
  • 1/4 cup parsley, roughly chopped
  • 1/8 cup of walnuts, chopped
  • 1/8 cup of almonds, slivered
  • 1/3 cup crumbled feta
  • 1/4 cup olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp steak spice or seasoning salt

Directions:

  1. Preheat oven to 375 degrees.
  2. Gently wash and remove stem from the mushrooms. Place mushrooms bottom-side up on a baking sheet.
  3. Put all the ingredients in a small mixing bowl and gently mix everything together.
  4. Spoon the mixture into the mushroom caps, dividing the mixture evenly between the four caps.
  5. Place into oven and cook for 30-35 minutes.
  6. Remove from oven and let cool slightly before serving.

 

About the author

Jamey By Jamey Ekins ~ Being imaginative, crafty and artistic is just like breathing to me. I blog about crafting, design, kids fun and activities, DIY's, crochet, sewing, art, recipes and more. You'll find lots of free loot too including, patterns, printables, tutorials and downloads. New and creative ideas are posted frequently so stop by and check it out.

3 Comments on Lemon Walnut Brussels Sprout Stuffed Portobello Mushroom Caps

  1. Joanne Falvai
    March 3, 2014 at 12:22 PM (9 months ago)

    Can’t wait to try these, Jamey! I’ve fallen deeply in love with mushrooms after a childhood of hating them. Our kids and Mark love brussel sprouts and I’m kind of indifferent so I think these are going to be a hit. Might even try to pull these off tonight with our fresh salmon (Mark just came back from a derby on the westcoast with three salmon and some crab in tow!).
    Hope you are well.

    Reply
  2. Phil
    March 5, 2014 at 6:24 PM (9 months ago)

    I’e been a Brussels sprout lover for many years but this stuffed mushroom recipe is just downright
    mouth waterin’…thanks so much for the recipe.

    Reply
  3. Sonja
    April 11, 2014 at 10:36 AM (7 months ago)

    Sounds delicious! I grew my first batch of Brussel Sprouts last year,They are so good and Good for you!
    Thank you for sharing the recipe

    Reply

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