Tasty Tuesday – Stuffed Portobello Mushrooms

tvpstuffedmushrooms_n_lg2

Today’s recipe is courtesy of Hungry Girl!

Prep time: 28 min      Cook time: 35 min     Serves: 4

These mushrooms are brimming with the flavors of sweet carrots, tart lemon juice and fresh basil.

Ingredients
2 spray(s) cooking spray
5 large portobello mushroom(s), stems removed
1 medium uncooked carrot(s), diced
1 medium uncooked onion(s), chopped
3 1/2 oz dried shiitake mushroom(s), stems removed, thinly sliced (5 mushrooms)
3/4 cup(s) dry textured vegetable protein (I use soy crumbles)
1 1/4 cup(s) vegetable broth, or water
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1 Tbsp basil, fresh, chopped, plus more for garnish
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/4 cup(s) canned tomato sauce, seasoned

Instructions
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.

Sounds YUMMY, right?  It is!  I LOVE making these.  Let me know what you think….

Have a ThirtyOne-derful day!

 

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