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Stuffed Portobello Mushrooms With Herb Sauce

Stuffed Portobello Mushrooms With Herb Sauce
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WebMD Recipe from

  • large portabella mushrooms
  • 2 bunches
    fresh spinach, chopped
  • 2 cups
    cooked brown rice, still warm
  •  ounces
    dried apricots
  • 1 cup
    boiling water
  • 1/3 cup
    toasted walnuts
  • 2 cloves
    garlic (or to taste), halved, green shoots removed
  • 1/4 cup
    fresh lemon juice
  • 1/2 teaspoon
    salt (more to taste)
  • 2 cups
    cilantro, coarsely chopped
  • 1 cup
    parsley, coarsely chopped
  • 1/2 cup
    coarsely chopped mixed basil, tarragon, and dill
  • 1/4 cup
    walnut oil (extra virgin olive oil works fine too)
  • 3/4 cup
    soaking water from the apricots, as needed
  • lemon, zest
  •  pinch
    red pepper flakes
    olive oil
    salt and pepper
  1. Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 3/4 cup of the soaking water.
  2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and red pepper to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl. Taste and adjust salt. Best at room temperature.
  3. Preheat the oven to 375°F.
  4. Remove the stems from the mushrooms, brush both sides with olive oil and sprinkle with salt and fresh pepper. Put them on a baking sheet, and bake on the upper rack for 8 minutes to soften. Remove.
  5. Remove the stems from the spinach and give it a rough chop. Sauté the spinach in 2 tablespoons olive oil until just wilted. Add to the warm brown rice and mix together. Add the lemon zest, pinch of salt and pepper. Amount of oil is your discretion here.
  6. Add a heaping half cup of the spinach and rice mixture onto the gill side of the mushrooms and sprinkle with fresh herbs and desired amount of sauce.
Nutritional Information

Makes: 6 servings
  • Calories336
  • Carbohydrates54.5 g
  • Cholesterol0 mg
  • Fat10.5 g
    • Saturated fat1.4 g
  • Sodium53 mg
  • Protein9 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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