Stuffed portobello (vegetarian)
Stuffed portobello (vegetarian)

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, stuffed portobello (vegetarian). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. 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. Finally - Add a little cheese. (Because everything's better with cheese.) Half Baked Harvest.

Stuffed portobello (vegetarian) is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Stuffed portobello (vegetarian) is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook stuffed portobello (vegetarian) using 9 ingredients and 9 steps. Here is how you cook 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. Get 1/4 large Red pepper finely diced
  4. Get 1/4 large orange pepper finely diced
  5. Get 1 green onion finely diced
  6. Get 1/3 cup feta crumbled
  7. Get 50 ml extra virgin olive oil
  8. Prepare 50 ml balsamic vinegar
  9. Take to taste fresh ground black pepper

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. 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.

Instructions 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!

Use vegetarian sausage substitute to add a meaty flavor to your mushrooms while keeping them vegan and vegetarian-friendly. Cook vegetarian sausage and set aside. In a pan, cook onion, peppers, and garlic. Put the mushrooms gill side up on the prepared pan. Drizzle ½ teaspoon olive oil and a dash of sea salt over the gills of each mushroom.

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