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Zucchini Stuffed Portobello Mushrooms

Zucchini Stuffed Portobello Mushrooms

Zucchini Stuffed Portobello Mushrooms are the perfect side dish or main course. Vegan, gluten free, dairy free.
Course Main Course
Cuisine American
Keyword portobello, zucchini
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 168kcal
Author Alkaline Recipes



  • 4 large portobello mushrooms
  • olive oil
  • salt pepper, granulated garlic


  • 4 cups of shredded zucchini
  • 1 teaspoon sea salt
  • 12 oz of artichokes
  • 12 oz of bruschetta

Avocado Pesto

  • 2 ripe avocados
  • cup lemon juice
  • ¼ cup pine nuts
  • 1 teaspoon sea salt
  • ¼ cup olive oil
  • 1 cup fresh basil



  • Place mushrooms on baking pan with parchment paper to prevent sticking. Drizzle olive oil, salt, pepper and granulated garlic on mushrooms.
  • Bake for 30 minutes at 350

Zucchini (Zucchini can be served hot or cold.)


    • Stirfry zucchini and salt on high for 3 minutes. Drain water.
    • Add artichokes and bruschetta.


    • Mix shredded zucchini, artichokes and bruschetta.


    • Blend all ingredients in high speed blender.
    • Remove mushrooms from oven. Spoon zucchini mix into mushrooms. Top with pesto and fresh basil.


    Serving: 1g | Calories: 168kcal