Stuffed Portobello Mushrooms
(from Whosyababy05’s recipe box)
These mushrooms are brimming with the flavors of sweet carrots, tart lemon juice and fresh basil. Packed with hearty textured vegetable protein (TVP), they’ll really satisfy.
POINTS® Value: 4
Prep time: 28 minutes
Cook time: 35 minutes
Serves 4 people
Categories: Appetizers, WW
Ingredients
- 2 spray(s) cooking spray
- 5 large portobello mushroom(s), stems removed
- 1 medium carrot(s), diced
- 1 medium onion(s), chopped
- 3 1/2 oz shiitake mushroom(s), stems removed, thinly sliced (5 mushrooms)
- 3/4 cup(s) dry textured vegetable protein, TVP
- 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
Directions
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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.
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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.
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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.
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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.