Healthy Veggie Stuffed Portabello Mushrooms

If you are looking for a delicious meal without meat, this is it!  Stuffed portobello mushrooms are a great alternative because they are thick, meaty and very filling.  I've been making these for years and even our kids loved them. Serves 4


  • 4 medium Portobello Mushrooms
  • 1 large tomato, diced
  • 1 yellow bell pepper, diced
  • 6-8 Kalamata olives, sliced (these are the purple ones)
  • 4 leaves of chopped fresh basil
  • 1/2 small red onion, diced
  • 2 tsp garlic, minced
  • 2 Tbs ghee (or coconut oil, ghee will give it a nice buttery taste)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • Goat cheese crumbles

Melt the ghee and add garlic until tender.  Trim the stems off the mushrooms and wipe off any dirt with a damp towel.  Scrape out the insides with a sharp edged spoon.  It's best not to "wash" the mushrooms under running water, they will stay more intact by wiping them clean instead.  Brush the insides of the mushrooms with half the melted ghee and garlic mixture.  Saute' the peppers, onion, tomatoes, basil, olives, salt and pepper for 3-4 minutes with the rest of the ghee and garlic or until tender but not soggy.  Meanwhile, grill the mushrooms - top up - for approximately 4 minutes.  I use a grill pan for this.  Turn them over and top them with the veggie mixture and goat cheese.  Continue grilling until cheese is soft.  Serve immediately while nice and hot with a knife and fork!  So yummy and SO healthy!