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Stuffed portobello (vegetarian). 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.

A love for portobello burgers inspired this reader to find other ways to incorporate the meaty mushroom into her cooking. Her portobello mushroom recipe is filling. This recipe is vegetarian with vegan option, and will keep you satisfied. You can cook Stuffed portobello (vegetarian) using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stuffed portobello (vegetarian)

  1. It’s 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. Prepare 1 of green onion finely diced.
  6. It’s 1/3 cup of feta crumbled.
  7. You need 50 ml of extra virgin olive oil.
  8. Prepare 50 ml of balsamic vinegar.
  9. Prepare to taste of fresh ground black pepper.

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. Here we take the elements of a vegetarian lasagna filling–ricotta, spinach and Parmesan cheese–and nestle them into roasted.

Stuffed portobello (vegetarian) instructions

  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!.

Stuffed Portobello Mushrooms – these mushrooms are stuffed with lots of veggies plus goat cheese and topped with mozzarella cheese. May is Vegetarian and Seafood Month at JoCooks. 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. Packed with sautéed vegetables, farro and seasoned with Tony Chachere's No Salt Seasoning Blend!

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