Recipe: Perfect Stuffed portobello (vegetarian)

Stuffed portobello (vegetarian). Find Deals on Stuffed Vegetarian Portobello Mushroom in Vegetables on Amazon. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade.

Brush on both sides of mushroom caps. Place mushroom caps on a baking dish, cavity. Making this Vegetarian Stuffed Portobello Mushrooms Recipe If you are looking for a quick side dish that the whole family will love, give these veggie stuffed mushrooms a try. You can cook Stuffed portobello (vegetarian) using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Stuffed portobello (vegetarian)

1. You need 4 of jumbo portobello mushrooms.
2. It's 1 pack of Yves veggie cuisine garden veggie crumble (soy free vegan protein).
3. Prepare 1/4 of large Red pepper finely diced.
4. It's 1/4 of large orange pepper finely diced.
5. It's 1 of green onion finely diced.
6. It's 1/3 cup of feta crumbled.
7. It's 50 ml of extra virgin olive oil.
8. Prepare 50 ml of balsamic vinegar.
9. Prepare to taste of fresh ground black pepper.

Just mix together the mustard, olive oil and balsamic and brush the mushrooms with it. Topped with veggies, marinara sauce, melty mozzarella, and toasted seasoned breadcrumbs, these healthy stuffed mushrooms are a crowd pleaser. Plus, you can assemble them ahead of time! Packed with spinach, onions, and even the stems from the portobello mushrooms (no waste!), you can count on lots of nutritious vegetables with this recipe.

Stuffed portobello (vegetarian) step by step

1. Clean the mushrooms heads with damp cloth or paper towel..
2. Remove stems and finely dice them. Put them aside in a large bowl..
3. Remove inside of mushrooms delicatly with spoon. Carefull not to brake mushroom heads. Throw inside away..
4. Mix olive oil with balsamic vinegar and brush the outside and the inside of mushroom heads with mix. Put them aside on a plate..
5. Add the peppers, green onions, crumbled feta and vegan protein to the bowl containing the mushroom stems and mix well. Add fresh ground black pepper to taste..
6. Stuff the mushroom heads with this mix, gently pressing mix in with hands..
7. Cook on the bbq at mid-low or in the oven at 450° for 20 minutes. Both must be preheated..
8. Serve on a quinoa bed with a side of green salad..
9. Enjoy!.

A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner. These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions. The trick to the crispy topping is to lightly sauté panko breadcrumbs with melted butter, finely chopped shallots, and garlic. To make this vegetarian, be sure that your Parmesan is made without animal rennet or substitute with nutritional yeast.