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Thai Stuffed Mushrooms

Makes 4 Caps


  • 4 large Portobello mushroom caps

  • 1/2 can coconut milk

  • 2 bell peppers (red and green), julienned

  • 1 onion

  • Smokey mozzarella cheese

  • 1 package fresh spinach

  • 2-3 tbsp green curry paste

  • 1 tbsp soy sauce


Pre-heat oven to 350 Farenheit (150 Celsius).

In a pan, pour olive oil on medium heat. Chop the onions and throw in for 10-15 minutes until they’ve wilted and start to caramelize, so that you get that nice, sweet tone. Add the spinach in, and cook until the full mixture has fully wilted. Add the bell peppers until everything has fully cooked.

Next, add the green curry paste and mix in with the vegetables, along with the coconut milk. You don’t want the veggie mix to be too runny, but rather enough so that the veggies are coated in the green curry mixture.

Wash the mushroom caps and clean the insides out with a spoon. Place them on a baking tray. Throw the cooked vegetables into the mushroom caps, making sure not to add too much of the liquid. Top with slices of the smoked mozzarella cheese.

Cook for 20-30 minutes until the mushrooms have fully cooked. Serve and enjoy!

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