Stuffed Portobello Mushrooms
- Total Time
These mushrooms are brimming with the flavors of sweet carrots, tart lemon juice and fresh basil.
cooking spray2 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)3 ½ oz, stems removed, thinly sliced (5 mushrooms)
dry textured vegetable protein¾ cup(s), TVP
vegetable broth1 ¼ cup(s), or water
balsamic vinegar1 Tbsp
fresh lemon juice1 Tbsp
basil1 Tbsp, fresh, chopped, plus more for garnish
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
canned tomato sauce1 ¼ cup(s), seasoned
- 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.
- 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.
- 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.
- 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.