Stuffed portobello (vegetarian)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, stuffed portobello (vegetarian). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Choose from the world's largest selection of audiobooks. Vegetarian Stuffed Portobello Mushrooms are loaded with your favorite herbed stuffing, extra kale, and an indulgent dose of gruyere cheese. They'll be a hit on Thanksgiving as an entree, or side, for everyone around the table! Here we are: a few days before Thanksgiving and I'm bringing the ultimate vegetarian entree to you.

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

To get started with this recipe, we must prepare a few components. You can cook stuffed portobello (vegetarian) using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed portobello (vegetarian):
  1. Get 4 jumbo portobello mushrooms
  2. Prepare 1 pack Yves veggie cuisine garden veggie crumble (soy free vegan protein)
  3. Make ready 1⁄4 large Red pepper finely diced
  4. Make ready 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. Prepare 50 ml balsamic vinegar
  9. Get to taste fresh ground black pepper

Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme. Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian stuffed cabbage recipe.

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!

Season with salt and pepper and put a sprig of fresh thyme. Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian stuffed cabbage recipe. The stuffed cabbage leaves gently bake in a simple tomato sauce. Make a filling processing mushroom stems, breadcrumbs, thyme, oregano, rosemary, garlic, salt, and pepper. Stuffed portobello mushroom caps are a hearty and filling vegetarian entrée!

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