Stuffed portabella mushrooms recipe

Recipe for stuffed portabella mushrooms in our easy vegetarian recipes collection.

Recipe ingredients

• 2 pounds portabella mushrooms, weight with the stems, want 4 medium-sized mushrooms
• 2 teaspoons olive oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon sea salt
• 3 servings millet bean patties, prepared, but not baked or roasted

How to make stuffed portabella mushrooms

• Take the stems out of the portobella mushrooms and set aside to use for another dish.
• Brush dirt from mushroom caps.
• Gently wash the caps, but minimize the amount of time the mushroom is in contact with water, and use as little water as possible.
• Lightly coat the outsides of the mushroom caps with olive oil and then with 1/8 teaspoon of salt.
• Place caps on baking sheet with the insides of the caps facing upwards. It should not need to be oiled since the mushrooms on the outside are oiled.
• Sprinkle the other 1/8 teaspoon of salt over the insides of the mushroom caps.
• Spoon millet-bean patty mixture on top of the mushroom caps forming a small hill. Do not overfill as mushrooms shrink when they are cooked.
• Roast in a 450 degrees F oven, for about 25 minutes, or until the are well done, but not completely dried out.
• Serve with 15-Tofu Sour Cream or with 15-Creamy Roasted Garlic Sauce.
• Variation: Simply use leftover cooked grain mixed with some leftover roasted or sauted vegetables for faster preparation of this dish.

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