Overstuffed Portobello Mushrooms

The texture of Portobello mushrooms lends itself to many raw dishes.

March 21, 2017


Pesto: Place nuts in food processor and pulse 2 to 3 times until broken down. Add basil, garlic, optional nutritional yeast, salt, and pepper. Pulse 3 to 4 times. Scrape downsides and add olive oil through the feed tube and pulse a couple more times. Add½ teaspoon filtered water if necessary. Taste and adjust salt and pepper.

Mushrooms: Remove stems and gently wipe mushrooms clean with a damp paper towel to remove any dirt. Place the mushroom caps and stems in a bowl. Spoon olive oil and tamari over the mushrooms, making sure the hollow of the mushroom gets some marinade. If necessary, add a little more olive oil or tamari. Marinate for half an hour or more, turning once to cover the mushroom caps.

Assemble: Place arugula in a mixing bowl and drizzle a little olive oil on top. Add a grind of salt and a squeeze of lemon juice and blend with the arugula. Choose a complementary plate and arrange arugula on it. Pile each hollow of the mushroom with pesto and place on the arugula bed. Top each mushroom with a slice of cherry tomato and spoon on a little of the mushroom marinade. Add a little squeeze of lemon from the wedge to each mushroom.

About this recipe

"The texture of Portobello mushrooms lends itself to many raw dishes. Once marinated, the taste goes from good to great. Fill it with the basil pesto and you have a gourmet delight. This pesto recipe is very tasty on zucchini noodles as well." -- from Raw-Vitalize.  Photo: Mike Mendell

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  • 3 baby Portobello mushrooms
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 2 tablespoons tamari
  • 1 small handful arugula, for serving
  • 1 tablespoon of lemon juice plus a lemon wedge for serving
  • 1 sliced cherry tomato, for topping
  • 1/4 cup pine nuts and walnuts combined—or all pine nuts or all walnuts, if preferred
  • 1 cup tightly packed basil leaves
  • 2 small garlic cloves, roughly chopped
  • 1–2 pinches nutritional yeast (optional)
  • Sea salt and pepper, to taste
  • 1 tablespoon extra-virgin olive oil
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