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Stuffed portobello

Came up with this tonight... clothed  great!! 😁
4 servings
40 mins


  • 4 elephantine portobello mushrooms
  • 1 pack Yves green goods preparation garden veggie crumble (soy free vegetarian protein)
  • 1/4 massive Red pepper finely diced
  • 1/4 massive orange pepper finely diced
  • 1 scallion finely diced
  • 1/3 cup feta broken
  • 50 mil additional virgin vegetable oil
  • 50 mil oleoresin vinegar
  • to style recent ground black pepper


  1. Clean the mushrooms heads with damp artifact or towel.
  2. Remove stems and finely dice them. place them aside in an exceedingly massive bowl.
  3. Remove inside mushrooms delicatly with spoon. Carefull to not brake mushroom heads. Throw within away.
  4. Mix vegetable oil with oleoresin vinegar and brush the surface and therefore the inside mushroom heads with combine. place them aside on a plate.
  5. Add the peppers, inexperienced onions, broken feta and vegetarian supermolecule to the bowl containing the mushroom stems and blend well. Add recent ground black pepper to style.
  6. Stuff the mushroom heads with this combine, gently pressing combine in with hands.
  7. Cook on the bbq at mid-low or within the kitchen appliance at 450° for twenty minutes. each should be preheated.
  8. Serve on a quinoa bed with a facet of tossed salad.
  9. Enjoy!

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