Stuffed Portobello Mushrooms
The Power of 5 Life suggests eating as fresh and clean as possible. That means we are eating more fresh fruits, vegetables, whole grains, and legumes.
Eating a Mediterranean lifestyle is optimal. This summer include a few purely plant-based recipes to your menu like our stuffed portobello mushrooms. You will feel full and satisfied with healthy fiber, antioxidants, vitamins and minerals, and great taste. This recipe and those to come, serve up just that!
I promise you will not go hungry with our stuffed portobello mushrooms!
To Healthy Cooking & Eating,
Melissa
P.S. Don’t forget to follow me in the Power of 5 Test Kitchen and join in the happenings!
I am very proud of my Published Power of 5 Test Kitchen Cookbook ~ Caregiver Edition!
“Full of recipes, helpful hints, and the tools you need to promote safe and meaningful engagement for those challenged with an illness, your kitchen can be a place where fun and health flourish, no matter the challenges you face.”
A second more comprehensive cookbook – Power of 5 Test Kitchen Cookbook ~ Your Guide to a Healthy Life, will be coming out the in fall of 2022 with many more tested healthy Power of 5 recipes, even a section for healthy Power of 5 Dog Treats! Melissa’s BowWowof5 dog treats!
Stay tuned!
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Stuffed Portobello Mushrooms
Ingredients
- 6 Portobello mushrooms
- 2 stalks Celery
- 2 cups Vegetable broth Low- sodium, organic
- 1/4 cup Purple onion Diced
- 2 cups Seasoned bread crumbs Your choice, regular or gluten-free
- 2 Tbsp Garlic Minced
- 4 oz Feta cheese Diced. regular or non-dairy
- 2 sausages Plant-based, apple sage Sliced lengthwise x2, then sliced widthwise into small pieces (1/4 inch).
- 1-2 Tbsp Olive Oil
Instructions
- Preheat oven to 370 degrees
- *Clean mushrooms (see Melissa's Modifications)
- Remove the stem (makes more room for the stuffing)
- Cover a large sheet pan with parchment paper. Place a wire rack on the covered sheet pan
- Place dried mushrooms, inside up on the wire racked pan
Prepare the Filling/Stuffing
- In a pan, bring 1/4 of the vegetable broth to a boil
- Add chopped celery and onions then sauté for 10 min
- Add the rest of the vegetable broth and seasoned stuffing then mix together until well blended
- Before ready to load into the mushroom caps, fold in diced feta cheese and sausage
- Scoop the filling and load it into the mushroom caps. Drizzle a little olive oil over the top of each stuffed mushroom
- Bake for 15-20, check at 15 min to see if the cheese is melted. Add 5 min if necessary
