Target Health Blog

Portobello Mushrooms Stuffed with Cauliflower Rice, Swiss Chard & Tomato; Topped with Grated Cheese

April 22, 2019

Target Healthy Eating

For several years, I have tried to create a stuffed Portobello recipe, good enough to share with readers. I think, finally, this is it. Give it a try. It goes well with a fresh salad or a small piece of fish. We had it with chilled white wine, a salad and the Portobello as an entree. It's filling and very satisfying. A fresh chunk of bread would go well. ©Joyce Hays, Target Health Inc.
Here is the stuffed Portobello cut in half, so that you can see all the luscious ingredients. The natural juice flavor is enriched by including the liquid from the mushrooms. ©Joyce Hays, Target Health Inc.
Beautiful fresh Swiss chard. ©Joyce Hays, Target Health Inc.
Here is a version of my recipe using regular white Basmati rice. It was very good, but not as good as with the cauliflower rice. Try both and decide for yourself. ©Joyce Hays, Target Health Inc.


4 Giant size Portobello Mushrooms, remove stems, clean mushrooms, create a small bowl shape, by leaving the sides intact, but scrape out a bit of the mushroom. Save stems and scraped out mushroom for later use.

3 Anchovy fillets ground in mortar & pestle with 3 garlic cloves

7 Extra fresh garlic cloves, sliced

1 Cup fresh Swiss chad. Rinse twice before steaming. Steam until it begins to wilt, then remove from heat.

2 Tablespoons extra virgin olive oil

1 Onion, chopped

1 Jalapeno, seeded, then well chopped

10 -15 fresh (not canned) plum tomatoes cut into 1/2-inch pieces

1-pinch chili flakes

3-cups cooked cauliflower rice or 1 cup regular dry rice

1 cup freshly grated Swiss cheese for stuffing

1 cup Swiss cheese or sharp Cheddar, grated (use large holes of hand grater)

Delicious, fresh ingredients. Cauliflower rice is now sold everywhere. Easy to make, as well. It's healthier and lower in calories than regular white or brown rice. Give it a try. We have experimented with many different combos of my recipe and everyone who has tried all versions, likes the cauliflower rice better than the regular rice. ©Joyce Hays, Target Health Inc.


1.     Preheat oven to 375 to 400 degrees

2.     Get out an oven-proof baking dish that will hold the 4 mushrooms, stuffed. Oil the baking dish.

3.     Prepare the mushrooms. Clean them. Remove stems. Create a small bowl shape by scraping out some of the center. Leave the rim of the mushrooms intact. Oil the mushrooms by rolling in a small bowl of extra virgin olive oil. Chop the stems and center and set aside.

Cut stems out and clean the mushrooms with a small spoon like this grapefruit spoon. Scrape the insides out, but keep the leathery skin intact. Save the mushroom parts, chop and use them in the stuffing. ©Joyce Hays, Target Health Inc.

4. Prepare all other ingredients, like grate the cheese, make the cauliflower rice (or buy it), steam the Swiss chard, chop the mushroom stems, grind the anchovies & garlic, etc.

Every kitchen should have a mortar & pestle. You don't want all the trouble of washing out a food processor, just for small items like grinding anchovies and garlic. Have you noticed that I use anchovies instead of salt? (when possible). Not only do anchovies give that umami flavor, but omega 3, as well. Plus, they count as part of your weekly diet of fish 3 times a week. ©Joyce Hays, Target Health Inc.
Getting ready to grate the cheese. ©Joyce Hays, Target Health Inc.
Chop the fresh Plum tomatoes. ©Joyce Hays, Target Health Inc.
Chop the Swiss chard. ©Joyce Hays, Target Health Inc.
Chop mushroom pieces, chop onions, chop seedless jalapeno. ©Joyce Hays, Target Health Inc.
Slice or chop the extra garlic. ©Joyce Hays, Target Health Inc.

5. In a large pan, add the extra virgin olive oil over a medium flame. When the oil begins to shimmer, add the onion, anchovy/garlic paste, jalapeno, extra garlic sliced and mushroom pieces. Stir until the onion becomes soft and gets a golden brown color. This should take anywhere between 4 to 8 minutes.

All the ingredients in step 5. ©Joyce Hays, Target Health Inc.

6. Next, add the tomatoes. Raise the flame and with a spoon, break up the tomatoes, but leave small pieces of tomato. Stir until you get a textured tomato sauce (with small pieces of tomato).

Cauliflower rice was added, then the tomato pieces. ©Joyce Hays, Target Health Inc.

7. Now, stir in the cauliflower rice (or regular cooked rice), the Swiss chard and 1 cup of grated Swiss cheese. Combine the ingredients well.

Add the chopped Swiss chard. ©Joyce Hays, Target Health Inc.
Everything is cooking down and nearly ready to stuff with. ©Joyce Hays, Target Health Inc.
Final ingredient, the first cup of cheese. I like the flavor of the Swiss cheese best. The cheese needs to melt into the rest of the ingredients; then it'll be ready to stuff into the Portobellos. ©Joyce Hays, Target Health Inc.

8. Now stuff your rice mixture into each mushroom. Put as much stuffing in, as you can, without the stuffing falling out. Put each stuffed mushroom into the oiled baking dish.

Almost ready to go into the oven. ©Joyce Hays, Target Health Inc.

9. Sprinkle the grated cheese over the top of each mushroom.

Second cup of cheese is sprinkled over the four Portobellos. ©Joyce Hays, Target Health Inc.

10. Put stuffed mushrooms into oven. Bake until the cheese melts and turns a golden brown. Depending on your oven, this should take 12 to 15 minutes. Start watching after 10 minutes.

Going into oven. ©Joyce Hays, Target Health Inc.

11. Serve immediately.

Just out of oven and boy do they smell good! ©Joyce Hays, Target Health Inc.
We had four or five meals with variations of this recipe. Here is the regular rice version, served with chilled white Burgundy. ©Joyce Hays, Target Health Inc.
We had a beautiful peaceful weekend. ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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