Plant-Based Diet Guide for Beginners – Stuffed Portobello Mushrooms – Review

For many years now people have been turning to diet rather than pharmaceuticals in order to improve their health. Recently a plant-based diet has been identified as one of the most effective methods of curing or reversing the effects of many medical conditions.

If you’re one of the many people who are looking to improve their health through diet then the “Plant-Based Diet Guide for Beginners“ will be able to provide you with the start to finish information you need. Not only are you getting a number of recipes to use right away, but it does explain the plant-based diet very thoroughly.

After a brief forward and in the introduction from the author, an equally brief summary of the book is followed immediately by an explanation of what a plant-based diet is. The various levels of plant-based diets are discussed as is a comparison of the plant-based diet to other options available.

Staples of a plant-based diet describes the various foods and their associated benefits. It also includes “Fruits & Vegetables“, “Seeds & Nuts“, “Greens & Legumes“, “Interesting Foods“, and “Nutritional Supplements to Support Your Plant-Based Diet”. 

The benefits and possible reversal of symptoms are discussed in the next chapter “Health Benefits & Disease Prevention Or Reversal”. Here you’ll see information about specific diseases or conditions that can be helped by a plant-based diet etc. 

The recipes section follows broken up into various categories including:

  • Breakfast
  • Salads
  • Soup & Stews
  • Pasta
  • Vegetables
  • Beans, Peas, cabbage seeds & More
  • Legumes (Potatoes& Nuts)
  • Cereals& Greens
  • Desserts & Suites
  • Quick Snacks & Smoothies

To bring it all together is the “Meal Plans, Shopping Lists & Real-Life Implementation” section. Here you find the grocery shopping lists, the online buying guide seven-day meal plans storage solutions and options, and a list of foods you should completely and void. It even includes information on how to deal with cravings, how to implement some good habits and shopping lists.

The appendices which follow include “Conversions of Measurements and Temperatures”, “Liquid Measurements”, “Solid/“Dry“ Measurements”, and “Oven Temperature Conversions”. A “Quick Reference: Food Replacements & Substitutes”, “Rules For Proper Food Combining”, “References And Helpful Resources For Further Reading” are also included.

For anyone who is interested in a plant-based diet and needs to know more information, this is a wealth of knowledge. It is written in a conversational kind of way and is very easy to understand.

For the included recipe I have chosen Stuffed Portobello Mushrooms with Walnut & Thyme because I absolutely adore mushrooms and this recipe looks great. Enjoy!

Stuffed Portobello Mushrooms

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This is a savory, mouth-watering recipe for anyone who likes mushrooms and a more ‘meaty’ taste – as opposed to a sweet pineapple curry, for example. These mushrooms freeze very well and should be served hot because cold mushrooms take on a chewier texture that can be mildly unappetizing.
You can eat the stuffed mushrooms as they are or on top of a burger bun/brioche/coriander bread (the recipe for which is also in this book). I like to serve mine on a bed of baby spinach, leafy greens, and arugula/rocket.
Prep Time15 minutes
Cook Time18 minutes
Makes2 Servings


  • 4 portobello mushrooms 4 very large stalks removed and chopped
  • 4 tablespoons olive oil or olive oil cooking spray
  • 1 yellow or red onion
  • 3/4 cup mushrooms any kind
  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves
  • 1 piece of day-old sourdough bread crumbled into breadcrumbs, or use a handful of pine nuts or a scant handful of hard tofu, crumbled
  • 2/3 cup walnuts


  • Heat the grill to medium. Cut the large stalks or stems off the portobello mushrooms. Set aside to use later. Spray or sprinkle the portobello mushrooms with some frying oil on both sides, sprinkling on some seasoning, and then and grill for about 3 minutes on high heat, then flip them over and grill the other side. If you don't have a grill or tabletop grill (like the George Foreman brand) then you can alternatively fry it in a pan.
  • Meanwhile, chop the onion finely. Chop the mushrooms, including the portobello stems. Chop the walnuts and put them in a small pan on medium-low heat to toast. Crush or press the garlic clove.
  • Take a frying pan, turn on medium heat, and put in 2 tablespoons olive oil with the onion. Sautée until translucent and soft. Add the chopped up mushrooms - this includes the portobello mushroom stalks you've chopped up - and a bit of salt. Sautée until the mushroom mixture is a light golden brownish-black.
  • Add the pressed garlic, smoked paprika, and thyme. Stir for a minute, then stir in the breadcrumbs (or the tofu/pine nut alternatives) and walnuts. Stir for 1 minute.
  • Spoon the mix into the middles of the portobello mushrooms and pack down to fill the cavities. Grill again, for another 5 minutes.
  • Serve hot with roasted vegetables, steamed/baked potatoes, or on a bed of lettuce. Sprinkle nut cheese (see our other recipe) atop to serve if you're like.


Storage Time:
Up to 3 days in the fridge or 2 months in the freezer
Suitable Diets:
Gluten-Free, Vegan, Vegetarian, Paleo, Low-Sugar


Calories: 306kcal | Carbohydrates: 19.4g | Protein: 11.4g | Total Fat: 18.8g | Saturated Fat: 2.2g
Nutrition Facts
Stuffed Portobello Mushrooms
Amount per Serving
% Daily Value*
Total Fat
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.

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