Name: Stuffed Portobello Mushrooms - Vegan GF
Prep time: 5 min
Cook time: 12 min
Total time: 27 min
Ingredients: 4 Large Portobello mushrooms; 1 Package of plant-based meat. I used the brand Impossible ground meat; 1 tbsp Extra virgin olive oil for cooking the meat; 1 tbsp Extra virgin olive oil for adding to the bottom of the lasagna baking pan; 2 Cloves garlic pressed; 2 tbsp Tomato paste; 1/2 tsp Black Pepper ground; 2 tsp Italian seasoning; 2 tbsp Worcestershire Sauce gluten free; 1/8-1/4 tsp Red Pepper Flakes

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A delicious and filling recipe that is so easy to make. Takes 10 minutes to prepare and 12 minutes to bake. A No Fuss must try!

Portobello Mushrooms have been allowed to grow large from being the brown cremini mushrooms.

This meal is full of protein. Suggestion is to add a side of salad or cooked vegetables for a low calorie and low carbohydrate meal.

Texture is just like meaty, with a delicious herb and spices mix.

Diet:

This dish is completely plant based, and low in calories . Perfect dinner if you are on my weight management program.

Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly.

Stuffed Portobello Mushrooms Recipe Vegan Gluten Free

Stuffed Portobello Mushrooms - Vegan GF

Nutriment Health and Fitness

Portobello Mushrooms have been allowed to grow large from being the brown cremini mushrooms.

A deliciously filling recipe that is so easy to make.

This meal is full of protein. Suggestion is to add a side of salad or cooked vegetables for a low calorie and low carbohydrate meal.

Diet:

This dish is completely plant based, and low in calories . Perfect dinner if you are on my weight management program.

Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, and celiac friendly.

Equipment

Large Pan
Lasagna baking dish
Garlic Press
Ice cream scooper of large spoon
tsp, tbsp

Ingredients

4 Large Portobello mushrooms
1 Package of plant-based meat. I used the brand Impossible ground meat
1 tbsp Extra virgin olive oil for cooking the meat
1 tbsp Extra virgin olive oil for adding to the bottom of the lasagna baking pan
2 Cloves garlic pressed
2 tbsp Tomato paste
1/2 tsp Black Pepper ground
2 tsp Italian seasoning
2 tbsp Worcestershire Sauce gluten free
1/8-1/4 tsp Red Pepper Flakes

Instructions

Preheat the oven to 450°F
In the large pan, medium low heat and in the olive oil. Add in the garlic, tomato paste, Italian herb, red pepper flakes, and ground black pepper.
Allow to blend the flavours together without burning them. Stir a few times during the 2 minutes.
Add in the vegan meat and mix well together. Cook for 3 minutes.
Remove from heat.
Remove the Portobello stems, and scrape out the brown gills under the mushroom. Discard into the compost.
To the lasagna baking dish, add 1 tbsp of olive oil and spread all around the bottom using your hand.
Using the ice cream scooper or spoon, take a small ball size amount of the prepared vegan meat mix. Add it to one of the mushrooms.
Repeat until all of the meat is used up evenly for each of the mushrooms.
Use the back of the scooper or spoon to tap lightly down the meat, and round it off nicely.
Bake in preheated oven for 12 minutes. They should be sizzling and smelling delicious!
Remove from oven and serve right away.
Can be served with a side of salad or cooked vegetables.