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Photo of TVP-Stuffed Portobello Mushrooms by WW

TVP-Stuffed Portobello Mushrooms

0
Points® value
Total Time
1 hr 3 min
Prep
28 min
Cook
35 min
Serves
4
Difficulty
Moderate
These mushrooms are brimming with the flavours of sweet carrots, tart lemon juice and fresh basil.

Ingredients

Portabella mushrooms

5 large, stems removed

Carrots

1 medium, diced

Onion

1 medium, chopped

Dried shiitake mushrooms

3½ oz, stems removed, thinly sliced (5 mushrooms)

Dry textured vegetable protein (TVP)

¾ cup(s), TVP

Vegetable broth

1¼ cup(s), or water

Balsamic vinegar

1 tbsp(s)

Fresh lemon juice

1 tbsp(s)

Fresh basil

1 tbsp(s), fresh, chopped, plus more for garnish

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch(es), or to taste

Vidalia onion

1 medium, chopped

Canned tomato sauce

1¼ cup(s), seasoned

Instructions

  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray and roast 4 portobello mushroom caps until tender, about 20 to 25 minutes. Chop remaining mushroom cap and set aside. Remove mushroom caps from oven and keep warm.
  2. Meanwhile, coat a nonstick stick skillet with cooking spray and set over medium heat. Add carrot and onion; cook until soft and starting to brown, about 10 minutes. Add reserved chopped portobello cap and shitake mushrooms and cook to soften mushrooms, about 4 to 6 minutes.
  3. Add TVP and broth (or water) to mushroom mixture. Cook until water is absorbed, about 5 minutes. Add vinegar and lemon juice. Stir in fresh basil and season to taste with salt and pepper.
  4. Arrange portobello caps in a shallow roasting pan. Scoop 1/2 cup of TVP filling over each mushroom and top each with 1/3 cup of tomato sauce. Warm in oven 10 minutes. Garnish with fresh basil before serving. Yields one stuffed cap per serving.

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