Stuffed portobello (vegetarian)
Stuffed portobello (vegetarian)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, stuffed portobello (vegetarian). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Stuffed portobello (vegetarian) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Stuffed portobello (vegetarian) is something which I’ve loved my entire life. They’re fine and they look wonderful.

Keywords: Italian inspired recipes, stuffed mushrooms, stuffed portobello, vegetarian, veggie These veggie lasagna portobello mushrooms are delicious. My italian husband even liked them. This Vegetarian Stuffed Portobello Mushrooms recipe is so easy to make at home.

To begin with this recipe, we must first prepare a few ingredients. You can have stuffed portobello (vegetarian) using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed portobello (vegetarian):
  1. Take 4 jumbo portobello mushrooms
  2. Take 1 pack Yves veggie cuisine garden veggie crumble (soy free vegan protein)
  3. Make ready 1/4 large Red pepper finely diced
  4. Get 1/4 large orange pepper finely diced
  5. Make ready 1 green onion finely diced
  6. Make ready 1/3 cup feta crumbled
  7. Prepare 50 ml extra virgin olive oil
  8. Get 50 ml balsamic vinegar
  9. Make ready to taste fresh ground black pepper

This recipe is vegetarian with vegan option, and will keep you satisfied. Make this recipe for your next meatless Spinach Stuffed Portobello Mushrooms. 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.

Steps to make Stuffed portobello (vegetarian):
  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!

These are the BEST vegetarian and vegan stuffed portobello mushrooms. Filled with almond based ricotta, these portobellos have all the comfort of piping hot homemade lasagna. Chef Steve Petusevsky created the recipe for this vegetarian entree. This vegetarian dinner is one meatless recipe that's actually filling! Since it's loaded with fresh ingredients like zucchini, carrot.

So that is going to wrap this up with this exceptional food stuffed portobello (vegetarian) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!