Vegetarian stuffed Portobello mushrooms filled with sautéed vegetables, nutty farro, and seasoned with Tony Chachere’s No Salt Seasoning Blend. A flavorful, satisfying main or side for grilling or oven baking.
Disclosure: This post was created in partnership with Tony Chachere’s No Salt Seasoning Blend. All opinions are my own.
March brings spring thoughts and summer planning. Like many parents, I find myself juggling sign-ups, camps, and activities while trying to keep life balanced. Our family has learned that more isn’t always better — instead of packing every hour with lessons and practices, we try to mix organized activities with downtime. This summer I want us to be outside more: walks, park visits, pool days, and simple family time.
When summer arrives we grill almost every day. Even if your weather still feels unpredictable, these stuffed Portobello mushrooms are easy to make in the oven or on the grill and work beautifully either way. They’re packed with vegetables and farro for a hearty, vegetarian-friendly dish that holds up well for family meals, backyard dinners, or a casual weekend lunch.
I used Tony Chachere’s No Salt Seasoning Blend in both the mushroom caps and the farro-vegetable filling. It’s a great option for anyone watching sodium but still wanting bold flavor. The seasoning complements the vegetables and farro without overpowering them, and the optional chimichurri adds bright, herb-forward contrast.
These mushrooms can serve as a main course for vegetarians or a flavorful side alongside grilled proteins. Prepare the chimichurri ahead of time to let the flavors meld, or skip it for a quicker weeknight meal. Below you’ll find the full ingredient list and step-by-step instructions for both the stuffed mushrooms and the chimichurri sauce.
Vegetarian Stuffed Portobello Mushrooms
15 mins
25 mins
40 mins
Main or Side
10
Hip Foodie Mom
Ingredients
For the stuffed mushrooms:
- 9 or 10 Portobello mushroom caps — stems and insides scraped out (reserve stems for filling)
- 1 Tablespoon extra-virgin olive oil
- 1/2 Onion, finely chopped
- 2 Garlic cloves, minced
- 1/2 Cup zucchini, shredded and chopped
- 1/2 Cup red bell pepper, finely chopped
- 1 Bunch kale, chopped
- Tony Chachere’s No Salt Seasoning Blend, to taste
- 2 to 3 Cups cooked farro
- Fresh parsley, finely chopped
- Chimichurri sauce (optional)
For the chimichurri sauce:
- 1 Cup firmly packed fresh flat-leaf parsley, stems removed
- 1/2 Cup fresh cilantro
- 2 Garlic cloves
- 1 Tablespoon fresh oregano leaves
- 1/2 Cup good-quality olive oil (plus more if needed)
- 2 Tablespoons red wine vinegar
- Tony Chachere’s No Salt Seasoning Blend, to taste
- Freshly ground black pepper, to taste
- 1/2 Teaspoon red pepper flakes
Instructions
For the stuffed mushrooms:
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with foil or parchment. Chop the reserved mushroom stems and set aside. Place the Portobello caps on the baking sheet, gill-side up, and season generously with Tony Chachere’s No Salt Seasoning Blend. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, a few minutes. Add the garlic, zucchini, red bell pepper, and chopped mushroom stems, and cook for 4–5 minutes until tender.
- Add the chopped kale and season again with Tony Chachere’s No Salt Seasoning Blend. Cook for a few more minutes until the kale wilts, then remove the pan from heat.
- Stir the cooked farro into the vegetable mixture and combine thoroughly. Spoon the filling into the Portobello caps and bake for 20–25 minutes, or until the mushrooms are cooked through. Baking time will vary with mushroom size and thickness.
- Garnish with fresh parsley and serve with chimichurri sauce if desired.
For the chimichurri sauce:
- Combine parsley, cilantro, garlic, and oregano in a food processor and pulse until coarsely chopped to your preferred texture.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Tony Chachere’s No Salt Seasoning Blend, black pepper, and red pepper flakes. Pour the oil-vinegar mixture over the chopped herbs and mix well. Taste and adjust seasoning as needed. Serve alongside the stuffed mushrooms.
