Stuffed portobello (vegetarian)
Stuffed portobello (vegetarian)

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, stuffed portobello (vegetarian). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Stuffed portobello (vegetarian) is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Stuffed portobello (vegetarian) is something that I’ve loved my entire life.

To begin 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 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. Prepare 1 green onion finely diced
  6. Make ready 1/3 cup feta crumbled
  7. Take 50 ml extra virgin olive oil
  8. Prepare 50 ml balsamic vinegar
  9. Get to taste fresh ground black pepper
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!

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