Stuffed portobello (vegetarian)

Name: Stuffed portobello (vegetarian)
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 jumbo portobello mushrooms; 1 pack Yves veggie cuisine garden veggie crumble (soy free vegan protein); 1/4 large Red pepper finely diced; 1/4 large orange pepper finely diced; 1 green onion finely diced; 1/3 cup feta crumbled; 50 ml extra virgin olive oil; 50 ml balsamic vinegar; to taste fresh ground black pepper

mfno @mfno

Qc, Canada

Came up with this tonight... Turned out great!! 😁

mfno @mfno

Qc, Canada

Came up with this tonight... Turned out great!! 😁

Saved

Ingredients

40 mins

4 servings

4jumbo portobello mushrooms
1 packYves veggie cuisine garden veggie crumble (soy free vegan protein)
1/4large Red pepper finely diced
1/4large orange pepper finely diced
1green onion finely diced
1/3 cupfeta crumbled
50 mlextra virgin olive oil
50 mlbalsamic vinegar
to tastefresh ground black pepper

Saved

Steps

40 mins

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!