Stuffed portobello (vegetarian)

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, stuffed portobello (vegetarian). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Stuffed portobello (vegetarian) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Stuffed portobello (vegetarian) is something which I’ve loved my whole life. They’re nice and they look fantastic.

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.

To get started 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. Make ready 4 jumbo portobello mushrooms
  2. Take 1 pack Yves veggie cuisine garden veggie crumble (soy free vegan protein)
  3. Make ready 1⁄4 large Red pepper finely diced
  4. Take 1⁄4 large orange pepper finely diced
  5. Get 1 green onion finely diced
  6. Take 1⁄3 cup feta crumbled
  7. Take 50 ml extra virgin olive oil
  8. Take 50 ml balsamic vinegar
  9. Prepare 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.

Steps 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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