Tvp Stuffed Portobello Mushrooms Recipes

TVP-STUFFED PORTOBELLO MUSHROOMS

TVP-Stuffed Portobello Mushrooms image

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

Time 1h3m

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 large Uncooked portabella mushroom(s) stems removed
1 medium Uncooked carrot(s) diced
1 medium Uncooked onion(s) chopped
3.5 oz Dried shiitake mushroom(s) stems removed, thinly sliced (5 mushrooms)
0.75 cup(s) Dry textured vegetable protein TVP
1.25 cup(s) Vegetable broth or water
1 tbsp(s) Balsamic vinegar
1 tbsp(s) Fresh lemon juice
1 tbsp(s) Fresh basil fresh, chopped, plus more for garnish
0.125 tsp(s) Table salt or to taste
0.125 pinch Black pepper or to taste
1 medium Uncooked vidalia onion(s) chopped
1.25 cup(s) Canned tomato sauce seasoned

Steps:

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.

Nutrition Facts : Calories 91 kcal

SPINACH STUFFED PORTOBELLO MUSHROOMS

Spinach Stuffed Portobello Mushrooms image

Mix together spinach, pepperoni, and cheese for delicious easy appetizer.

Provided by jen22

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
Beat egg, garlic, salt, and black pepper together in a large bowl.
Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g

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