Okra Stuffed Portobello Mushrooms

Some months I have an abundance of all types of mushrooms and one of those times I came up with these Okra Stuffed Portobello Mushrooms that incorporate other mushrooms and a salty, sweet sauce to drizzle on top. My kitchen is always filled with ingredients and sauces from all over the world but especially Asia, Europe and South America. The oyster sauce complements the earthiness of the portobellos. This makes for a hearty appetizer or a whole meal if you do two large ones. I’ve served these as a breakfast dish and friends loved it.

Makes 4 large Portobellos


4 large Portobello mushroom caps, wiped clean

2 tablespoons olive oil + for drizzling

8 cloves garlic, finely minced

¼ medium white or yellow onion, finely diced

2 scallions, finely chopped

1 cup woodear mushroom, finely chopped

1 cup king oyster mushroom, finely chopped

4 okra, ends trimmed and thinly sliced

2 tablespoons oyster sauce

1 tablespoon sweet soy sauce


Preheat oven to 375 degrees. Place portobellos on a baking sheet and drizzle lightly with olive oil. Bake in the oven for 6 to 8 minutes.

While the portobellos are in the oven, heat the remaining olive oil in a skillet or wok on high heat. Sauté the garlic, onion and scallions for 1 to 2 minutes until fragrant and lightly browned.

Add the woodear and king oyster mushrooms and the okra. Toss together briefly. Pour in the oyster and sweet soy sauce, continuing to stir-fry until thoroughly combined for another 2 minutes or so. Turn off the heat.

Remove the Portobello caps from the oven and place on a serving plate. Gently spoon the mushroom okra mixture on top of the Portobellos. Serve immediately.