Stuffed Baked Portobello Mushrooms

The great thing about portobello mushrooms is their versatility and high protein content. In an average mushroom you will receive between 3 and 4 grams of protein per mushroom. I love Stuffed Baked Portobello Mushrooms as a burger, sautéed, in a wrap to add protein, flavour and texture, and one of my favourite ways is to stuff them and bake them. Part of a well balanced and filling meal. They are great for dinner and if you feel like something really decadent…
give these stuffed and baked Portobello mushrooms a try.

I make a couple extra for the next day as a snack or part of another meal. I am busy like you and I like to save time whenever possible. I also grew up with a family of 10 – six brothers in all, so small portions are not really in my wheelhouse.

Stuffed Baked Portobello Mushrooms

The following ingredients are based on four mushrooms in total.

What you’ll need for the marinade

• At least one Portobello mushroom per person (I usually eat two….I love them so much!)
• 1/2 c Balsamic vinegar (for four mushrooms)
• 1/2 c Bragg Soy Seasoning
• 2 T Olive oil

What you’ll need for the filling:

• Spinach (4 handfuls, chopped)
• a clove garlic (minced)
• 1/2 Onion (any kind will do) chopped into small pieces
• 1/2 c Vegan cream cheese (I use Tofutti Cream Cheese)

• 

  1/2 c Vegan sour cream (Tofutti again for me)

• 3-4 T Basil (fresh if you have it)
• Salt and pepper to taste
• 1/2 – 3/4 c Daiya shreds or other vegan friendly cheese grated

1. Measure out and put the balsamic vinegar and olive oil in a container that you can seal…you can use a ziploc bag.
2. Clean your mushrooms and remove the stems, place the mushrooms into the marinate.
3. Marinate the mushrooms for at least 20 minutes up to a couple hours. Turn the container or bag to make sure the whole mushroom is covered in the marinade.
4. While the mushrooms are marinading you can mix up your filling.

5. 

   Pre-heat oven to 400°

6. Chop the onions and garlic fine, cut up your spinach and put in a large bowl.
7. Add in your vegan cream cheese and sour cream, mix together.
8. Chop the basil into small pieces, add to your mixture.
9. Add salt and pepper to taste.

10. 

    Add about 1/3 of your Daiya or other vegan friendly cheese to your stuffing mix and stir again

11. Take the marinaded mushrooms out of your container and place on a baking tray for the oven

12. 

    

    Fill each mushroom up to the brim and top and then top with the remainder of your vegan friendly cheese

13. Place mushrooms in the hot oven and cook until the filling is bubbling and cheese is melted
14. Take out of oven and put with the other items for your meal.

    

    

15. Enjoy your Stuffed Baked Portobello Mushrooms!!