Go Back
Stuffed Portabello Kale and Pickled Mustard Cabbage

Stuffed Portobello Mushrooms – Kale and Pickled Mustard Cabbage

Stuffed mushroom that is filled with the great nutrients in kale, but also full of flavor. Adapt this recipe so it is also vegetarian or vegan friendly.
Course Side Dish
Cuisine American
Servings 4 people


  • 4 Portobello mushrooms trim stems off and chop stems fine
  • ½ onion chopped fine
  • 6 roasted garlic cloves chopped fine
  • 1 bunch curly kale ribbed and leaves chopped fine
  • 2 tablespoons mayonnaise vegetarian or vegan friendly mayonnaise will work or omit – filling will be more crumbly, but flavour will be there
  • 3 tablespoons Asian Pickled Mustard Cabbage tangy sweet flavour (substitute with pickled cabbage, diced pickled beets, sauerkraut)
  • 1/4 teaspoon onion salt or more to taste


  • In medium frying pan, cook onion until softened.
  • On medium heat, add roasted garlic cloves, portobello stems and kale. Once kale turns vibrant green and it is softened. Turn off heat.
  • In,the frying pan, to the onion-kale mixture, add mayonnaise, onion salt, Asian Pickled Mustard Cabbage (or substitute) and gently combine.
  • Smoke 4 portobello mushrooms 10 minutes at 300F on Gateway Drum Smokers or 350F on other type of smoker or 375F in oven, top side down.
  • Flip mushrooms and smoke or bake for additional 10 minutes. Portobellos should start to soften.
  • In the mushroom well, spoon onion-kale mixture into portobello.
  • Smoke or bake for additional 5 minutes until mushroom is softened.
Keyword barbecue, barbeque, kale, mushroom, pickled mustard cabbage, portabella, Portobello, smoke, smoked, vegan, vegetarian