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While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish. First - Gently gut of the underside of the Portobello Mushroom to make a bowl. (Does that make gutting sound romantic, or does that just sound gross?) Then - Quickly saute your veggie filling to soften the veggies and enhance the flavors.
Stuffed portobello (vegetarian) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Stuffed portobello (vegetarian) is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook stuffed portobello (vegetarian) using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed portobello (vegetarian):
- Get 4 jumbo portobello mushrooms
- Take 1 pack Yves veggie cuisine garden veggie crumble (soy free vegan protein)
- Make ready 1/4 large Red pepper finely diced
- Prepare 1/4 large orange pepper finely diced
- Get 1 green onion finely diced
- Take 1/3 cup feta crumbled
- Prepare 50 ml extra virgin olive oil
- Prepare 50 ml balsamic vinegar
- Make ready to taste fresh ground black pepper
Everything is placed inside the mushrooms, and any extra guacamole can be served on the side—with chips, of course. Portobello mushrooms are the perfect go-to ingredient to beef up any vegetarian dish. They are so versatile and satiating, with a "meaty" texture. You can marinate them, stuff them, grill them, fry them, and more.
Steps to make Stuffed portobello (vegetarian):
- Clean the mushrooms heads with damp cloth or paper towel.
- Remove stems and finely dice them. Put them aside in a large bowl.
- Remove inside of mushrooms delicatly with spoon. Carefull not to brake mushroom heads. Throw inside away.
- Mix olive oil with balsamic vinegar and brush the outside and the inside of mushroom heads with mix. Put them aside on a plate.
- 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.
- Stuff the mushroom heads with this mix, gently pressing mix in with hands.
- Cook on the bbq at mid-low or in the oven at 450° for 20 minutes. Both must be preheated.
- Serve on a quinoa bed with a side of green salad.
- Enjoy!
Whenever you are looking for a great vegetarian or even vegan meal idea, start with the portobello. Stuffed portobello mushroom caps are a hearty and filling vegetarian entrée! They're loaded with sautéed onion, panko bread crumbs, sun dried tomatoes, and fresh herbs, then topped with melted fontina cheese. Stuffed Portobello Mushrooms Are the Easiest Vegetarian Dinner Around Like stuffed peppers , there's no limit to what you can stuff portobellos with. I like to think of them as a dinner-sized version of stuffed mushrooms , but instead of the usual breadcrumb filling, I opt for something that makes them feel more like a main.
Above is learn how to cook stuffed portobello (vegetarian), very straightforward to make. Do the cooking stages correctly, chill out and use your coronary heart then your cooking will likely be scrumptious. There are lots of recipes that you could try from this website, please discover what you need. For those who like this recipe please share it with your mates. Glad cooking.
