Jackfruit-stuffed Portobello Mushroom

Jul 9, 2018 | 0 comments

Jackfruit-stuffed Portobello Mushroom

by | Jul 9, 2018 | Food & Recipes, Fruit and Veggies, Nutrition Tips, Recipes, Vegan / Plant-based | 0 comments

Jackfruit-stuffed Portobello Mushroom


2 Portobello mushrooms with stalk removed (save stalk) and gills spooned out

1C. Marinated Jackfruit* (you can buy the pre-seasoned garlic lemon or marinade yourself)

2 T. Chopped roasted tomatoes

2 Mushrooms stalks chopped or torn up

½ t. Chopped garlic

2 T. Daiya cheese (we use the mozzarella)

1t. Grapeseed oil for frying

Jackfruit marinade (optional)

1 t. Grapeseed oil

1½ t. Lemon juice

A pinch of garlic powder

A pinch of onion powder

A pinch of salt

A pinch of pepper


  1. Mix all ingredients except the cheese in a bowl.
  2. Pre-heat a pan to a medium-high heat and add the oil to the pan followed by the mixture you just combined.
  3. Sauté until the Jackfruit has some color and most of the moisture in the mushroom stalks is cooked out.
  4. Now turn off the heat, add the cheese, and stir to mix with everything else.
  5. Divide the mixture in half and stuff each Portobello with the mixture (about ½ C. each).
  6. Place the mushrooms on a baking sheet and put in a 350 Degree oven for 10-15 minutes until the mushrooms have become soft but still hold up the mixture inside.

Serves: 2   Calories per serving: 138   Protein: 16g   Sodium: 200mg   Fat: 2g

*You can find canned Jackfruit online, in Asian food markets and in the Asian food sections in major supermarkets chains. Avoid the ones in syrup for this recipe.