Stuffed portobello (vegetarian)
Stuffed portobello (vegetarian)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, stuffed portobello (vegetarian). One of my favorites. For mine, I will make it a 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. 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. Arrange the Portobello caps on a work surface.

Stuffed portobello (vegetarian) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Stuffed portobello (vegetarian) is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. 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. Prepare 4 jumbo portobello mushrooms
  2. Make ready 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. Take 1 green onion finely diced
  6. Get 1/3 cup feta crumbled
  7. Get 50 ml extra virgin olive oil
  8. Take 50 ml balsamic vinegar
  9. Take 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.

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!

Whenever you are looking for a great vegetarian or even vegan meal idea, start with the portobello. 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. 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.

So that is going to wrap it up with this exceptional food stuffed portobello (vegetarian) recipe. Thanks so much for your time. I am confident you can 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, friends and colleague. Thanks again for reading. Go on get cooking!