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In keeping with clean plant based eating, here is a delicious appetizer recipe using portobello mushrooms, my Garlic Lemon Double Stuffed Baby Portobello Mushrooms!   Only 4 ingredients and oh so yummy.
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Garlic Lemon Double Stuffed Baby Portobello Mushrooms

 In keeping with clean plant based eating, here is a delicious appetizer recipe using portobello mushrooms, my Garlic Lemon Double Stuffed Baby Portobello Mushrooms!   Only 4 ingredients and oh so yummy.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Servings: 12 servings
Calories: 33kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 12 Baby Portobello Mushrooms
  • 1 Lemon
  • 3 Cloves Garlic
  • 2 Tablespoons Olive Oil

Instructions

  • Preheat oven to 375 degrees.
  • Remove stem from 6 mushrooms.
  • Pour 1 tablespoon of olive oil in baking pan.
  • Place mushrooms in baking pan.
  • Place mushrooms in oven, and bake for 10-15 min or until tender.
  • Cut remaining mushrooms into bite size pieces.
  • Place mushroom pieces into saucepan.
  • Mince garlic.
  • Add garlic and olive oil to mushrooms.
  • Bring mushrooms to medium heat and allow ingredients to simmer.
  • Cut lemon in half and squeeze juice into sauce pan.
  • Reduce to low heat and stir gently.
  • Remove hollowed mushrooms from oven.
  • Add mushroom mixture into oven baked mushrooms.
  • (Optional) top with red pepper and sea salt.

Notes

Nutritional values are based on one stuffed mushroom

Nutrition

Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Sodium: 4mg | Potassium: 168mg | Sugar: 1g | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.2mg