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Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Vegetable Stuffed Portobello For One
A very long time ago I said we were going to go to “Meatless Mondays” . We never quite made it. Although, we have cut back on our red meat consumption dramatically, I find it hard to stick to one thing on a specific day of the week. Partly because I haven’t put much effort into figuring out enough meatless meals and also because my husband travels so much that I rarely exert a lot of energy into figuring out what I’m going to make myself for dinner when he’s away.
Last night, it was black bean re-fried beans, dairy-free cheese, and Tabasco that I heated in the microwave. Then I ate it while reading a book. Don’t scoff, it was quite enjoyable.
But, tonight, in an attempt to get my daily recommended allowance of vegetables, I thought I’d put in a tad more effort. But not so much that it would be too complicated to eat while reading my book.
Grilled Vegetable Stuffed Portobello with Sautéed Rainbow Chard
1 Portobello Mushroom
1/2 Orange Bell Pepper
1 Small Sweet Onion
About 3/4 Cup Broccoli
About 6 Sugar Peas
Rainbow Chard, about 8 leaves, stems removed
Olive Oil
Garlic Powder
Kosher Salt
Diaya Cheddar Style Cheese, optional
Drizzle the mushroom with a little olive oil and rub to coat, set aside. Add the cut vegetables to a bowl, drizzle with a small amount of olive oil, sprinkle with kosher salt and garlic powder, and toss to coat. Add everything to a grilling pan and grill on medium-high until mushroom is cooked and moist and vegetables are tender and browned on the edges.
While vegetables are grilling, coat a saute pan with a little olive oil. Heat on medium-high and saute the chard until it is wilted. It will wilt a lot, just like spinach does, so if you’re cooking for more than one, you’ll need to use a full head or more.
If you would like to top yours with dairy-free cheese, you’ll need to melt it under the broiler or in the microwave.
10 Comments on “Vegetable Stuffed Portobello For One”
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gluten free zen 
That looks like a delicious meal that’s full of flavour. I love those large mushrooms xx
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Well it’s not a bloody steak, but I’ll live. 😉
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You had my attention when you mentioned the swiss chard. That is one of my favorite vegetables and seeing it listed among ingredients is almost a sure bet that I’ll love the dish. No, this may not be a steak but it sure will do nicely.
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I had something similar on the Oregon Coast last year. Theirs had little potatoes mixed in though and if I remember correctly they used way more olive oil. It was delicious and I was thrilled to find something on the menu that I could eat and that was delicious! Sometimes that isn’t the case. I’ve just recently started eating a lot of the rainbow chard. It’s so good and a nice departure from boring old spinach! 🙂
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We’ve been on the same page! My daughter’s boyfriend suggested stuffed portobello.. mainly because he’d seen some and couldn’t afford to buy them. I love yours.. they’re all bright and cheery and stuffed full of healthy veggies!! Excellent recipe!!
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I’ve never cooked with swiss chard before, and I got a bag of it in with my vegetable box this week. Looks like a really wonderful alternative to my usual Blue Cheese stuffed Portabello mushroom. I am definitely going to try this. I’ll let you know how we get on. Love your blog. Thanks.
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Oh, my! Delicious looking yet simple enough for me to do. I’m gonna work on this one.
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Easy peasy. You’ll have no problem! 🙂
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