Stuffed Portobello Mushrooms

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

Ingredients

cooking spray

2 spray(s)

portobello mushroom(s)

5 large, stems removed

uncooked carrot(s)

1 medium, diced

uncooked onion(s)

1 medium, chopped

dried shiitake mushroom(s)

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

dry textured vegetable protein

¾ cup(s), TVP

fat free vegetable broth

1¼ cup(s), or water

balsamic vinegar

1 Tbsp

fresh lemon juice

1 Tbsp

basil

1 Tbsp, fresh, chopped, plus more for garnish

table salt

tsp, or to taste

black pepper

tsp, or to taste

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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