(Vegetarian / Vegan)

RECIPE SUMMARY

Stuffed Portobello Mushrooms (Vegetarian/Vegan)

Makes 2 servings: Each Serving Counts towards 1½ cups of vegetables, 1 tablespoon oil, 1 dairy option

INGREDIENTS

2 tablespoons Grapeseed Oil, divided

2 cloves of Garlic, minced

1 cup Celery, minced

1½ cup Cauliflower Rice

1 tablespoon Onion powder

1 tablespoon Thyme, dried

1 tablespoon Rosemary, dried

1 tablespoon Parsley, fresh

1 tablespoon Tamari

¼ cup Imagine Organic Vegetable Broth

Sea Salt, to taste

Black Pepper, to taste

4 Portobello Mushrooms

¼ - ½ cup Reduced Fat Feta Cheese (optional)

DIRECTIONS

Preheat the oven to 400ºF and line a baking sheet with parchment paper.

Prepare the Portobello mushrooms by removing the stem and the gills, place the mushrooms cap side down on a baking sheet, and place in the oven for 15-20 minutes or until soft, dump any liquid that has accumulated out of the cap.

Heat a large pan over medium high heat and add the oil. Then add in the minced onion and stir until aromatic making sure it doesn’t burn. Add in the garlic and celery and continuously stir for another minute. Add in the cauliflower rice and stir to incorporate. Add the spices, tamari and vegetable broth and cook until all the liquid is evaporated (5-7 minutes), stir occasionally.

Once the mushrooms have been baked and the filling is cooked, add the optional reduced fat feta cheese to the filling and stir to combine. Stuff the mushrooms with the filling and place on the baking sheet, cap side down.

Cook the mushrooms for 10 minutes or until slightly golden. Remove from the oven and serve.

Ingredients