Stuffed Portobella Mushroom

Ingredients

• 4 large portobello mushrooms (3 - 4 inches in diameter)


• 1/4 cup chopped fresh bread crumbs


• 2 Tbsp freshly grated parmesan cheese, vegan parmesan cheese OR 4 Tbsp nutritional yeast flakes


• 2 cloves garlic, minced


• 1/2 cup red, yellow and orange pepper mixed, chopped small


• 1 minced scallion


• 1 cup chopped baby spinach


• 1 diced ripe small Roma tomato


• 1 Tbsp minced fresh parsley leaves


• 1 Tbsp extra-virgin olive oil


• Salt and pepper to taste

Directions

• Preheat oven to 450 degrees


• Mince garlic, chop bread, peppers, scallion, parsley and spinach. Set aside


• Heat a large skillet on medium heat, and lightly brown bread crumbs, stirring occasionally


• Transfer to a bowl and stir breadcrumbs together with parmesan cheese, vegan parmesan cheese or nutritional yeast, parsley, salt and pepper to taste


• Cut off mushroom stems, chop into 1/4 inch pieces and set aside


• Scrape out the gills (black webby stuff) from the mushrooms carefully with a spoon


• Brush mushrooms lightly with oil


• Put whole mushrooms, hollow sides up, on a baking sheet sprayed with cooking spray or covered with parchment paper


• In previously used skillet sauté scallions, garlic, diced peppers and chopped mushroom stems in small amount of oil for 3 minutes, or until half cooked


• Add tomatoes and continue to sauté for 2 minutes


• Add spinach and stir briefly to wilt


• Combine bread crumb mixture with sautéed vegetables and mound onto mushroom centers


• Optional: Top with small amount of finely grated dairy or non-dairy cheese (we used vegan parmesan)


• Bake stuffed mushrooms 5 - 7 minutes, then set 6 inches below the broiler. Broil until stuffing is golden brown, 2 - 5 minutes

Share!

Reviews 0