Stuffed Portobello Mushrooms
1
Points®
Total time: 1 hr 3 min • Prep: 28 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
These mushrooms are brimming with the flavors of sweet carrots, tart lemon juice and fresh basil.
Ingredients
Cooking spray
2 spray(s)
Portabella mushrooms
5 large, stems removed
Carrots
1 medium, diced
Onion
1 medium, chopped
Dried shiitake mushroom
3½ oz, stems removed, thinly sliced (5 mushrooms)
Dry textured vegetable protein (TVP)
¾ cup(s), coarse grain, TVP
Vegetable broth
1¼ cup(s), or water
Balsamic vinegar
1 Tbsp
Fresh lemon juice
1 Tbsp
Fresh basil
1 Tbsp, fresh, chopped, plus more for garnish
Table salt
⅛ tsp, or to taste
Black pepper
⅛ 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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