Vegetarian Stuffed Portobello Mushrooms
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
5 to 6 servings
As featured in the:
Jun. 29, 2021 Coupon Book
Recipe Category
These meaty mushrooms are not only a great appetizer, but can also stand on their own as a main course option with a starchy, high-fiber companion like quinoa or couscous.
Ingredients
6 large portobello mushroom caps, reserve stems (stemmed, gills scraped)
2 cup fresh spinach (packed, chopped)
1 cup cottage cheese (pureed in a processor or mashed until smooth)
¼ cup plain Greek yogurt
1 cup chopped, prepared vegetarian sausage
¼ cup shredded cheese
¼ cup Parmesan cheese (shredded or grated)
garlic salt (to taste)
¾ cup panko
cooking spray
fresh or dried parsley (for garnish)
Instructions
Preheat oven to 375°. Finely chop the mushroom stems. In a medium bowl, combine the chopped stems, spinach, cottage cheese, plain Greek yogurt, vegetarian sausage, shredded cheese, Parmesan cheese, black pepper and garlic salt to taste and fold into a thick paste.
On a sheet pan or in a roasting pan, place the mushroom caps top-side down and evenly divide the mixture onto the mushrooms, covering the surface of each. Cover generously with panko, then cooking spray and finish with a sprinkle of parsley. Bake for 25 minutes or until tops are evenly browned and the mushroom caps are tender but still a bit firm.
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
5 to 6 servings
As featured in…
Jun. 29, 2021 Coupon Book
